|¾ cup||Green lentils|
|6 cups||Sugar pumpkin (or butternut squash), cut into 1" pieces (about 2 pounds)|
|3 Tablespoons||Olive oil, divided|
|1 teaspoon||Ground cumin|
|1 teaspoon||Hot smoked Spanish paprika|
|½ teaspoon||Sea salt|
|4 cups packed||Hollandia Live Gourmet Upland Cress |
|1 cup||Goat cheese, crumbled|
|¼ cup||Thinly sliced mint leaves|
|1 Tablespoon||Red wine vinegar|
Preheat oven to 375°F.
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.