Spiced Butternut Squash, Lentil and Goat Cheese Salad

Submitted by Epi Curious

"From Bon Appetit, this fall salad balances earthy, tangy, sweet and creamy flavors. Only 196 calories per serving."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 8 salads
• Serves: 8

ingredients

• 3⁄4 cup green lentil
• 6 cups butternut squash, peeled and cut in 1-inch pieces OR
• 6 cups pumpkin, peeled and cut in 1-inch pieces
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1⁄2 teaspoon sea salt
• 4 cups baby arugula
• 1 cup goat cheese, soft, crumbled
• 1⁄4 cup mint leaf, thinly sliced
• 1 tablespoon red wine vinegar

directions

1. Place lentils in a small bowl. Cover with cold water and soak 10 minutes. Drain.
2. Cook lentils in boiling salted water until tender, but firm, about 30 minutes. Drain lentils. rinse under cold water, then drain gain.
3. Preheat oven to 375 egrees. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt. Arrange squash in a single layer n baking sheet; roast 20 minutes. Turn squash over and roast 10 to 15 minutes longer. Cool.
4. Combine lentils, pumpkin and oil from baking sheet with arugula, half the goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Reviews

[KellyMac6]

This was pretty good. If I were to make again I would probably use the pumpkin instead of the squash and season it with something other than cumin...though I am not sure what. The cumin just wasn't a good fit for it. Also, it was pretty unappealing the next day when I opened it up for lunch and the recipe makes quite a bit so make sure and scale it down if you don't have very many people. Thank you-Kelly