Warm Roasted Squash, Cauliflower, Rice, & Lentil Salad

Directions

1. Preheat the oven to 450˚F.
2. Peel and halve the squash, scoop out the seeds, and cut into 1/2-inch dice. Spread out in a single layer on a rimmed baking sheet with the cauliflower florets. Drizzle with oil, sprinkle with curry powder, salt, and pepper, and toss with your hands to coat everything well. Roast for 20-30 minutes, stirring occasionally, or until the vegetables are tender and golden on the edges.
3. Meanwhile, bring a medium pot of salted water to a boil and cook the rice and lentils for 40-45 minutes, until tender. Drain well and transfer to a large bowl or platter. Add roasted squash, cauliflower, celery, purple onion, and parsley. In a bowl or small jar, mix or shake together the oil, vinegar, mustard, and honey; pour over the rice mixture and toss to combine.
4. Sprinkle with goat cheese and walnuts and serve immediately.