Spiced Pumpkin, Lentil, and Goat Cheese Salad
A hearty and flavorful salad combining tender French green lentils, roasted spiced pumpkin, peppery arugula, and creamy goat cheese, finished with fresh mint and a light vinaigrette.
Ingredients
- •¾ cup French green lentils*
- •6 cups sugar pumpkin
- •3 tablespoons olive oil
- •1 teaspoon ground cumin
- •1 teaspoon hot smoked Spanish paprika
- •½ teaspoon sea salt
- •4 cups baby arugula
- •1 cup soft goat cheese
- •¼ cup mint leaves
- •1 tablespoon red wine vinegar
Cooking Instructions
- 1.
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
10 min
- 2.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
30 min
- 3.
Preheat oven to 375°F. 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, 10 to 15 minutes. Cool.
35 min
- 4.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
10 min
- 5.
Available at some supermarkets and at specialty foods stores.
- 6.
** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.
