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Spice roasted squash, fresh mint, French lentils and goat cheese are tossed with greens to make this salad anything but ordinary!
This was a great light main course, and it was also nice leftover the next day alongside a baked potato. It would be wonderful with some grilled or roasted meat or tofu, too.
I love adding grains to my greens, and lentils are a great alternative to that. This salad totally hit the spot, and I'm excited to add lentils to more salads in the future. Yum!
Spiced Pumpkin, Lentil, and Goat Cheese Salad
Bon Appétit October 2009
This fall salad balances earthy, tangy, sweet, and creamy flavors.
¾ 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
½ teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese**, crumbled
¼ cup thinly sliced mint leaves
1 tablespoon red wine vinegar
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, annd 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
*Optional: use Fluten-Free
**Optional: use Vegan
Big Flavors Rating: 4 Stars
Joanne (eats well with others) says
I feel like I've made this before! Such a great salad...and a great way to combine the last of winter with the beginnings of spring!