Roasted Pumpkin Salad

1. 1

   Put the pumpkin or butternut cubes, garlic cloves, and onion quarters in a plastic bag, add the salt and paprika and shake until well covered.

2. 2

   Add half the olive oil and shake again.

3. 3

   Brush roasting pan with 1 tablespoon of the oil, then arrange the pumpkin or butternut, garlic, and onions over the base.

4. 4

   Add the tomatoes, brush with oil, and prick the tops with a toothpick or fork.

5. 5

   Trickle 1-2 tablespoons oil over the top and sprinkle with salt and pepper.

6. 6

   Roast in a preheated oven at 400 for 10 minutes, then remove the tomatoes just as the skins begin to split.

7. 7

   Continue roasting until the onions and pumpkin or butternut are tender.

8. 8

   Remove from the oven and divide between 4 salad plates.

9. 9

   To each plate add 2 tablespoons cooked lentils, a quarter of the goat cheese.

10. 10

    Sprinkle with lemon juice and about 2-4 teaspoons olive oil.

* Per serving · 4 servings · Values may vary.