recipe: spiced pumpkin, lentil & goat cheese salad

Apologies for the lack of recipes. Between LEAF and moving and fashion week and life, the only time I’ve spent in the kitchen has been at 2 a.m. less than sober hoping to find water in the Brita.

That’s all about to change, though. Not only because fall flavors are amongst my favorites but because I just went coo-coo-for-cocoa-puffs at Williams-Sonoma and the guilt is setting in.

How to: Spiced Pumpkin, Lentil & Goat Cheese Salad

You will need (FYI: this serves 8):
3/4 cup French green lentils
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Full recipe after the jump!

1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

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.

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.

5. Divide among plates; sprinkle remaining goat cheese over. Serve!

p.s. only 197 calories/serving.

Photo & Recipe: bon appétit


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