Spicy Squash Salad With Lentils And Goat Cheese

40 faves
More from this source
smitten kitchen
Nutrition per serving    (USDA % daily values)


made for Thanksgiving 2011 - even better the second day
a3b1d1bdd0b2   •  26 Nov   •  Report
Add a comment

Ingredients for 6 servings

3/4 cup black or green lentils

6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)

3 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon hot smoked Spanish paprika*

1/2 teaspoon coarse salt

4 cups baby arugula (I skipped this)

1 cup soft crumbled goat cheese

1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)

1 tablespoon red wine vinegar, plus additional to taste

Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)

You might also like

Warm Butternut Squash, Lentil & Feta Salad
Farmgirl Gourmet
Zucchini And Green Chutney Salad
A Spicy Perspective
Cold Pasta Salad Recipe
Pham Fatale
Roasted Butternut Squash Salad With Soy Balsami...
BBC Good Food
Roasted Lentil Salad
Kath Eats Real Food
Karl's Chargrilled Vegetable Salad
Grilled Zucchini Salad
Not Without Salt
Tomato, Corn And Zucchini Salad With Brown Rice
The Year In Food
Corn And Zucchini Salad
Framed Cooks
A Big, Beautiful Harvest Salad With Delicata Sq...
The Year In Food