Acorn Squash and Lentil Salad

Heat the oven to 425°F, with racks in the upper and lower thirds. Wash your hands and clean the work surface. Scrub the squash under running water and dry it before cutting, removing any damaged areas. Rinse and thoroughly dry the arugula unless it is labeled prewashed. Sort through the lentils, discard any debris and rinse them in the strainer.

Carefully halve each squash lengthwise through the stem end, keeping it stable on the cutting board. Scoop out the seeds with a spoon. Lay the halves cut-side down and slice crosswise into wedges about 3/4 inch thick; leave the skin on.

Divide the wedges between the baking sheets. Toss with the 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper allocated for roasting. Arrange in a single layer with a cut side against the pan. Roast for 30–40 minutes, turning the wedges and exchanging the pans’ positions halfway through, until browned at the edges and easily pierced with a fork. Let cool on the pans for about 10 minutes, until warm rather than steaming hot.

Meanwhile, combine the lentils, 5 cups water and 1/4 teaspoon salt in the saucepan. Bring to a boil, then reduce the heat and simmer gently, uncovered, for 20–30 minutes. Begin checking at 20 minutes; the lentils should be tender throughout but still hold their shape. Drain thoroughly.

Whisk the Dijon mustard, apple cider vinegar, maple syrup, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in the small bowl. Slowly whisk in the remaining 4 tablespoons olive oil until blended.

Add the arugula and remaining vinaigrette to the lentils and toss gently. Divide among four plates, then distribute all the warm squash wedges and crumbled feta evenly among the four portions. Serve immediately.