This is a great salad for a quick and easy dinner. Since it’s more savory when the squash is warm, and the greens don’t get soggy- this one is a make right before you eat. It’s a good mix of a light salad, but filling with the squash and lentils. Since there are plenty of squash to choose from, it should not be limited to butternut squash, feel free to try others.
Adapted from: Smitten Kitchen Blog
3/4 cup lentils
2 medium size butternut squash; peeled, seeded, cubed (1 inch)
6 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tsp red pepper flakes
4 cups spinach (or arugula)
1/2 cup goat cheese
1/4 cup thinly sliced mint leaves
1 tbsp red wine vinegar
1/4 cup Parmesan cheese, thinly shredded
Preheat over to 400 degrees. Toss the squash with 4 tbsp of oil, cumin, paprika, salt and red pepper flakes. Arrange in a single layer on a baking sheet and roast for about 20 minutes; flip squash and roast for another 15 minutes. When squash is tender, take it out of the oven and let it cool.
While the squash roasts, cook lentils in boiling salted water until tender (20-30 minutes). After they are cooked, drain and rinse with cold water.
Combine the lentils, squash, goat cheese and greens in a large bowl. In a separate bowl mix mint, vinegar and 2 tbsp oil. Add the dressing to the salad, season with extra salt if desired. Divide between 3-4 bowls, and lightly sprinkle each of them with Parmesan.