Name: Squash and Mustard Greens Salad
Yield: 1 serving
Ingredients: ½ cup leftover Roasted Butternut Squash; ½ cup leftover Green Lentil and Brown Basmati Rice Pilaf; 4 cups mustard greens, torn into bite-size pieces; 1 Medjool date, sliced; 2 tablespoons chopped Quick Pickled Onions; 2 tablespoons extra-virgin olive oil; 2 teaspoons fresh lemon juice; Kosher salt, freshly ground black pepper

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