With spring approaching, winter squashes will be going out of season. Take advantage of the remaining harvest with this delicious butternut squash salad. Spicy, tangy and peppery, it’s got everything you need for a simple but filling vegetarian meal.
Spiced Butternut Squash Salad with Lentils and Goat Cheese
Keywords: salad vegetarian gluten-free butternut squash lentils goat cheese
Ingredients (6 servings)
- 3/4 cup black or green lentils
- 6 cups butternut squash, peeled, seeded, and cubed (about 2 lb)
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp hot smoked paprika
- 1/2 tsp Kosher salt
- 4 cups baby arugula
- 1 cup crumbled goat cheese, divided
- 1/4 cup fresh mint, chopped
- 1 tbsp red wine vinegar, plus additional to taste
Preheat oven to 400 degrees.
Put squash in large bowl with 2 tablespoons oil, cumin, paprika, and kosher salt, and toss together until coated well.
Dump onto a large baking sheet and mix around until in a single layer, then put in preheated oven and cook for 15 to 20 minutes; stir and flip pieces then cook another 10 to 15 minutes until lightly browned and tender. Remove and allow to cool at room temperature.
Meanwhile, put lentils in a small bowl and soak for 10 minutes. Drain and put in large saucepan, cover with fresh water. Add a dash of salt and bring water to a boil.
Turn down to a simmer and cook lentils until tender but firm, about 30 minutes. Drain in colander, rinse with cold water, and allow to drain completely and cool.
When ready to assemble salad, put cooked squash and cooked lentils in a large salad bowl, drizzle remaining 1 tablespoon oil over and toss; then add the arugula, half of the goat cheese, mint, and vinegar, season to taste with more salt and pepper, then toss.
Serve on cold salad plates and divide remaining goat cheese among each serving.