Creating this wonderful Squash and Lentil Salad can be an enjoyable process if you follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Peel, seed, and cube the butternut squash into bite-size pieces.
3. Roast the Squash: Place the cubed squash on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat. Roast for 25-30 minutes, or until tender and slightly caramelized.
4. Cook the Lentils: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of lentils, reduce heat, and simmer for 15-20 minutes until soft. Drain and let cool.
5. Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper.
6. Mix the Salad: In a large bowl, combine the roasted squash, cooked lentils, mixed greens, sliced red onion, halved cherry tomatoes, and parsley.
7. Dress the Salad: Drizzle the dressing over the salad and gently toss to combine all ingredients.
8. Serve: Top with crumbled feta cheese and pumpkin seeds if desired.
9. Enjoy: Serve immediately, or let the flavors meld for 15 minutes before serving at room temperature.

Following these steps ensures a tasty and visually appealing salad that everyone will enjoy!