Spiced Pumpkin, Lentil, and Goat Cheese Salad

¾ cupGreen lentils
6 cupsSugar pumpkin (or butternut squash), cut into 1" pieces (about 2 pounds)
3 TablespoonsOlive oil, divided
1 teaspoonGround cumin
1 teaspoonHot smoked Spanish paprika
½ teaspoonSea salt
4 cups packedHollandia Live Gourmet Upland Cress
1 cupGoat cheese, crumbled
¼ cupThinly sliced mint leaves
1 TablespoonRed wine vinegar

 

Preheat oven to 375F.

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 again.

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, additional 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with cress, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.

Divide among plates; sprinkle remaining goat cheese over salads.

Serves 6.


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