Place lentils in a medium saucepan.
Cover with cold water by two inches.
Bring to a boil.
Reduce heat and simmer, partially covered, stirring occasionally until lentils are tender, about 20 minutes.
Drain and transfer lentils to a medium mixing bowl.
Toss lentils with half the vinaigrette and let cool.
Preheat oven to 450 degrees.
Toss zucchini, yellow squash and onion with olive oil.
Season with salt and pepper.
Place on a rimmed baking sheet and roast until vegetables are tender and browned, about 10-15 minutes.
Remove from oven and allow to cool at room temperature.
In a large bowl, combine Fresh Express Spinach & Arugula salad and tomatoes.
Add the lentils and toss to combine.
Divide salad onto four plates.
Top with roasted vegetables and goat cheese.
Drizzle remaining vinaigrette over the salads and serve.