Preheat the oven to 400 degrees Fahrenheit.

Peel and chop 2 cups worth of butternut squash cubes and slice the onion into slices. Be sure to use a sharp knife, as winter squash are very firm. Transfer the veggies to a large rimmed baking dish and drizzle the avocado oil over them and sprinkle with sea salt. Use your hands to toss everything together until the vegetables are coated with oil and seasonings. Spread into an even layer. Roast on the center rack of the preheated oven for 20-25 minutes, or until the veggies are golden brown and the butternut squash is soft. While the vegetables are roasting, cook the lentils.

Prepare the lentils according to the package instructions in a medium saucepan. Typically, this involves boiling them in a saucepan full of water for 8-12 minutes, or until they reach your desired consistency. I boil mine for 10. Drain the lentils into a fine mesh sieve and rinse them with cold water from the faucet. Set them aside until ready to use.

Once the lentils and the butternut squash are cooked and cooled, transfer them to a large mixing bowl. Add in the feta cheese, pecans, dried cranberries, and pumpkin seeds.

In a small bowl or measuring cup, stir together all of the dressing ingredients. Pour the dressing into the bowl with the salad ingredients and toss well to combine. Taste the salad for flavor and add sea salt and black pepper to your personal taste.

Serve with your main dish, and enjoy! The dish can be served warm, room temperature, or cold. I have a slight preference for room temperature.

Store lentil salad in an airtight container in the refrigerator for up to 5 days.