Grilled polenta with goat cheese and balsamic glaze over a warm lentil and kale salad with roasted red onion and butternut squash!
Make lentils (French green would be best but I️ had Spanish brown) in broth/water with a bay leaf. Toss butternut squash, red onion and garlic in EVOO, grainy mustard, sherry vinegar, balsamic vinegar, salt, pepper, cumin, paprika, maple syrup and herbs de Provence. Roast at 425 for 25 to 30 minutes. Make salad dressing of grainy mustard, fig balsamic vinegar, EVOO, honey, apple cider vinegar, salt and pepper. Chop kale and mix with warm lentils. Drizzle dressing then toss with roasted vegetables. Fry polenta in seasoned cast iron grill pan and add goat cheese on browned side right before removing from pan. Drizzle with balsamic glaze and serve over salad with toasted pumpkin seeds.