Step 1

Preheat oven to 350 degrees F. In a small bowl, mix together melted coconut oil, garlic, brown sugar, chili powder, salt and pepper. Place cubed butternut squash on baking sheet and drizzle coconut oil mixture on top. Toss to evenly coat the butternut squash with oil and spices. Spread butternut cubes evenly around pan and roast for 25-35 minutes until squash is fork tender.

Step 2

While your butternut squash is roasting, make your black lentils. Bring water and salt to a boil and stir in lentils. Bring lentils to a boil, then reduce heat to low and let simmer uncovered for 20-25 minutes until cooked and tender but not falling apart. Drain excess water and rinse cooked lentils with cold water.

Step 3

Next, make your dressing. In a small bowl mix together tahini, maple syrup, garlic powder, lemon juice, and water. Mix until it resembles a dressing. Add a little more water to thin out for a drizzle, if necessary.

Step 4

Assemble your salad. Place arugula down on a platter, top with black lentils, roasted butternut squash, sliced grapes and pecans. Drizzle lightly with tahini dressing, then top with pecans. No need to toss together, just serve as is and allow everyone to dig in and serve themselves with salad tongs/servers. Enjoy! Salad can be enjoyed warm or cold. Serves 6-8.