Zesty lentil and goat cheese salad with roasted squash

Flavorful Autumn Harvest Salad: Squash, Lentils & Goat Cheese Delight

Looking for a colorful and hearty dish to warm up your autumn evenings? This vibrant salad, combining the nutty flavors of roasted squash with protein-packed lentils and creamy goat cheese, is the perfect option. Whether you’re serving it as a starter for six or a main dish for three, this incredible creation is sure to impress your guests!

Ingredients

• 3/4 cup black or green lentils
• 6 cups butternut squash or sugar pumpkin, peeled, seeded, and cubed (about 2 pounds, cut into 1-inch pieces)
• 3 tablespoons olive oil, separated
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (hot or sweet, based on your preference)
• 1/2 teaspoon coarse salt
• 4 cups baby arugula (optional)
• 1 cup soft goat cheese, crumbled
• 1/4 cup fresh mint leaves, thinly sliced (optional)
• 1 tablespoon red wine vinegar, plus more to taste
• 1/2 cup roasted seeds from the squash (optional)

Cooking Instructions

First, preheat your oven to 400°F (200°C). Toss the cubed squash or pumpkin with 2 tablespoons of olive oil, ground cumin, smoked paprika, and salt. Spread the mixture evenly on a baking sheet and roast for 20 minutes. Afterward, turn the pieces over and continue roasting for another 10 to 15 minutes until they become tender and golden brown. Let them cool down afterward.

While the squash is getting its gorgeous color, take a small bowl and soak the lentils in water for about 10 minutes. Drain them afterwards. In a saucepan, boil salted water and cook the lentils until they’re tender yet firm, which should take around 30 minutes. Rinse them under cold water, drain, and give them a moment to cool.

In a large mixing bowl, combine the cooked lentils, roasted squash, any oil left on the baking sheet (if any), arugula (if using), half of the crumbled goat cheese, mint, red wine vinegar, and 1 tablespoon of olive oil. Add salt and pepper to taste, along with more vinegar if desired. Plate the salad and serve it with the remaining goat cheese for sprinkling on top, bringing an extra creaminess to every bite.

Note: For a milder flavor, feel free to blend hot smoked paprika with sweet smoked paprika to suit your palette, perfect for younger taste buds!