Squash Lentil Salad

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. 

Squash-Lentil Salad
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.

Goat Cheese and Roasted Pepper Quinoa Salad

I absolutely love “salads” that don’t exactly look like the typical salad which many think of (lettuce, croutons, dressing, veggies).  I prefer using many of the grains that are out there (quinoa, barley, couscous, etc) to make a different type of salad to take for lunch.  I have found that quinoa is the easiest (especially cooking it!), and has a great taste.

So having goat cheese in our fridge, and coming across a recipe on one of the food blogs, I tried this one out.  I also grab any new ideas to put into my quinoa salads whenever I can.  But, anything goes!

Goat Cheese & Roasted Pepper Quinoa Salad
Adapted from: Cooking After Five

2 cups of cooked quinoa
8 cups (16 oz) of fresh spinach
3 garlic cloves, minced
1 tbsp of red pepper flakes (or less/more)
1 cup of roasted red peppers, chopped
1/4 cup of extra virgin olive oil
juice of 1 lemon
4 basil leaves, chopped
salt and pepper to taste
6 oz goat cheese, crumbled up

With 1 teaspoon of olive oil, saute the fresh spinach for about 3-5 minutes with the minced garlic.  Once the garlic begins to wilt, add the red pepper flakes and cook for another minute or two.

Then mix all ingredients in a large bowl, except for the basil and goat cheese.  Place the salad in a bowl (or tupperwear for lunch!) and sprinkle with some basil and goat cheese.  We had 6 servings out of this for lunch.