Spicy Squash Salad With Lentils And Goat Cheese Recipes

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SPICED PUMPKIN, LENTIL, AND GOAT CHEESE SALAD



Spiced Pumpkin, Lentil, and Goat Cheese Salad image

Provided by Ross Dobson

Categories     Salad     Side     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Lunch     Goat Cheese     Arugula     Lentil     Pumpkin     Fall     Healthy     Low Cholesterol     Christmas Eve     Potluck     Cumin     Paprika     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Steps:

  • Place lentils in 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.
  • Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
  • Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
  • Available at some supermarkets and at specialty foods stores.
  • ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

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