Spicy Squash Salad with Lentils and Goat Cheese

Spicy Squash Salad with Lentils and Goat Cheese

By annamueser Published: July 18, 2012

  • Yield: 3 Servings
  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 60 mins

This squash salad, adapted from Bon Appetit, can serve 3 as a main dish or 6 as a side.



  1. Preheat oven to 400°F.
  2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
  3. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
  4. Combine lentils, pumpkin, any oil you can scrape from the baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired. Divide among plates and pass with remaining goat cheese and roasted seeds to sprinkle.