Spicy Squash Salad With Lentils And Goat Cheese Recipes

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SPICED BUTTERNUT SQUASH, LENTIL AND GOAT CHEESE SALAD



Spiced Butternut Squash, Lentil and Goat Cheese Salad image

From Bon Appetit, this fall salad balances earthy, tangy, sweet and creamy flavors. Only 196 calories per serving.

Provided by Epi Curious

Categories     Lentil

Time 1h

Yield 8 salads, 8 serving(s)

Number Of Ingredients 11

3/4 cup green lentil
6 cups butternut squash, peeled and cut in 1-inch pieces OR
6 cups pumpkin, peeled and cut in 1-inch pieces
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup goat cheese, soft, crumbled
1/4 cup mint leaf, thinly sliced
1 tablespoon red wine vinegar

Steps:

  • 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.

SPICY SQUASH SALAD WITH LENTILS AND GOAT CHEESE



Spicy Squash Salad With Lentils and Goat Cheese image

Make and share this Spicy Squash Salad With Lentils and Goat Cheese recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Preheat oven to 400°F. 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.
  • 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.
  • 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.

Nutrition Facts : Calories 321.5, Fat 11.1, SaturatedFat 1.5, Sodium 308.9, Carbohydrate 47.7, Fiber 15.9, Sugar 5.8, Protein 12.1

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