Spiced Butternut Squash, Lentil and Goat Cheese Salad

Recipe by Epi Curious
READY IN: 1hr
SERVES: 8
YIELD: 8 salads
UNITS: US

INGREDIENTS

Nutrition
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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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