Spiced Chicken and Kale Bowls

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Heather

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subheading: For the Squash:

1 acorn squash (1 pound), halved, seeded and sliced ½ inch thick

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

subheading: For the Chicken:

2 skinless, boneless chicken breasts

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

subheading: For the Salad:

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

1 small shallot, minced

Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil

1 5-ounce package baby kale

1 9-ounce package cooked lentils (1 ½ cups)

Crumbled feta cheese, pomegranate seeds and chopped pistachios, for topping

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