Spicy Squash Salad With Lentils And Goat Cheese Recipe

Name: Spicy Squash Salad With Lentils And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup black lentils or 3/4 cup green lentil; 6 cups peeled seeded and cubed butternut squash (1-inch cubes, from about a 2-pound squash) or 6 cups sugar pumpkin (1-inch cubes, from about a 2-pound squash); 3 tablespoons olive oil, divided; 1 teaspoon ground cumin; 1/2 teaspoon hot smoked spanish paprika; 1/2 teaspoon regular paprika; 1/2 teaspoon coarse salt; 4 cups baby arugula; 1 cup soft crumbled goat cheese; 1/4 cup thinly sliced mint leaf (optional, I used this, but added it after I took a photo); 1 tablespoon red wine vinegar, plus additional to taste; roasted seeds from your butternut squash (about 1/2 cup)

Servings: persons

3/4 cup black lentils or 3/4 cup green lentil
6 cups peeled seeded and cubed butternut squash (1-inch cubes, from about a 2-pound squash) or 6 cups sugar pumpkin (1-inch cubes, from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1/2 teaspoon hot smoked spanish paprika
1/2 teaspoon regular paprika
1/2 teaspoon coarse salt
4 cups baby arugula
1 cup soft crumbled goat cheese
1/4 cup thinly sliced mint leaf (optional, I used this, but added it after I took a photo)
1 tablespoon red wine vinegar, plus additional to taste
roasted seeds from your butternut squash (about 1/2 cup)

1
Preheat oven to 400u00b0F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
2
Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
3
Combine lentils, pumpkin, any oil you can scrape from the baking sheet (I didn't get enough for this to be worth it) with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.

2705

kcal

Calories

297

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup black lentils or 3/4 cup green lentil, 6 cups peeled seeded and cubed butternut squash (1-inch cubes, from about a 2-pound squash) or 6 cups sugar pumpkin (1-inch cubes, from about a 2-pound squash), 3 tablespoons olive oil, divided, 1 teaspoon ground cumin, and more.

Yes, Spicy Squash Salad With Lentils And Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Squash Salad With Lentils And Goat Cheese

How did you like this recipe?

Frequently Asked Questions