Spiced Pumpkin Lentil And Goat Cheese Salad Food

SPICED PUMPKIN SALAD WITH LENTILS AND GOAT CHEESE

Steps:

• Place the lentils in a small bowl and cover with cold water. Soak for about 10 minutes, then drain.
• Bring a medium pot of water to a boil. Add the lentils and cook until they're tender but still firm, about 30 minutes.
• Drain the lentils, rinse them under cold water, then drain them again and set aside.
• Preheat the oven to 375°F.
• In a large bowl, toss the pumpkin with 2 tablespoons of olive oil plus the cumin, paprika, and salt.
• On a baking sheet lined with parchment paper, arrange the pumpkin in a single layer.
• Roast the pumpkin for 20 minutes, then flip the pieces and roast for another 15 minutes or so until tender. Remove from the oven and set aside to cool.
• In a small bowl, combine the remaining tablespoon of olive oil and vinegar.
• Place your salad greens in a large bowl. Add half of the oil and vinegar mixture and toss well.
• Add the lentils, pumpkin, half of the goat cheese, and the remaining oil and vinegar mix. Toss, then season to taste with salt and pepper.
• Divide the salad between 8 serving plates, then sprinkle the remaining goat cheese and the mint on top of each serving.

SPICED PUMPKIN, LENTIL, AND GOAT CHEESE SALAD

Steps:

• 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.
• 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.
• 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.
• Available at some supermarkets and at specialty foods stores.
• ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

SPICY SQUASH SALAD WITH LENTILS AND GOAT CHEESE

Steps:

• Preheat oven to 400°F. 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.
• 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.
• Combine lentils, pumpkin, any oil you can scrape from the baking sheet (I didn't get enough for this to be worth it) with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.

SPICED BUTTERNUT SQUASH, LENTIL AND GOAT CHEESE SALAD

Steps:

• Place lentils in a 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 gain.
• Preheat oven to 375 egrees. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt. Arrange squash in a single layer n baking sheet; roast 20 minutes. Turn squash over and roast 10 to 15 minutes longer. Cool.
• Combine lentils, pumpkin and oil from baking sheet with arugula, half the goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.