Dana Treat – Treat Yourself

Spicy Squash Salad

Posted October 28, 2010

Spiced Squash, Lentil, and Goat Cheese Salad
Adapted from Bon Appétit
Serves 6-8

¾ cup French green lentils
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
3 tbsp. olive oil, divided
1 tsp. ground cumin
1 tsp. smoked Spanish paprika
½ tsp. kosher salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
¼ cup mint leaves, chopped
1 tbsp. red wine vinegar

Place lentils in a small bowl.  Cover with cold water and let soak 10 minutes.  Drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes.  Drain and rinse under cold water.  Drain again.

Preheat oven to 375ºF.  Place squash on a baking sheet and toss with 2 tablespoons oil, cumin, paprika, and salt.  Roast 20 minutes.  Turn squash over.  Roast until tender, about 10 minutes.  Cool.

Combine lentils, squash, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil.  Season with salt and pepper.  Sprinkle remaining goat cheese over.

(My make-ahead tips are as follows.  I made the squash and the lentils one day ahead and stored them separately.  I made sure they came to room temperature before mixing everything together I also chopped the mint the day before and stored it wrapped in a paper towel and then a ziploc bag.)

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