Roasted Butternut Squash, Beet, and Halloumi Salad

What to do

1. Cook the lentils according to package instructions.
2. Preheat oven to 400°F.
3. Coat sliced butternut squash and red onion with olive oil and spread them on a baking sheet (or two baking sheets if necessary.)
4. Roasted for 20-25 minutes, flipping half-way through. Butternut squash is finished when it’s tender and golden-brown.
5. Remove from the oven and transfer to a serving platter or bowl.
6. Roast cubed halloumi on an oiled baking sheet for 10 minutes or until crispy.
7. Add cooked lentils, roasted vegetables, halloumi, chopped beets, pomegranate seeds, and parsley to a serving bowl.
8. In a small bowl, whisk together the olive oil, orange zest, orange juice, za’atar, and sea salt. Pour over salad and enjoy!