Spiced Butternut Squash, Lentil and Goat Cheese Salad
Ready In: 1 hr
Serves: 8
Yields: 8 salads
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
- Place lentils in a small bowl. Cover with cold water and soak 10 minutes. Drain.
- Cook lentils in boiling salted water until tender, but firm, about 30 minutes. Drain lentils. rinse under cold water, then drain gain.
- 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.
- 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.
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