Preheat your oven 400 degrees.

Lightly toss squash with coconut oil, coconut nectar, cinnamon, and salt.

Line squash on a baking sheet and place into the oven for 15 minutes. Flip squash and roast for 15 minutes longer, until golden and tender.

While squash is roasting, cook your lentils. Rinse your lentils. Add water and salt to a large pot and bring to a boil. Add in lentils, reduce heat, cover and simmer for about 20 minutes, stirring occasionally. Once done, drain the water and rinse lentils with cool water.

Meanwhile, add the Brussels sprouts and cilantro into a salad bowl and toss.

Combine the dressing ingredients to a small mason jar and shake to mix.

Drizzle dressing into the salad bowl and toss in lentils.

Serve salad onto a plate and place 2 wedges of squash on top of the salad and enjoy!