Squash, lentil, and cheese salad
Description
Minimum effort — excellent result. This hearty salad can be served either as an appetizer or as a main course. This recipe yields 3 servings as a main dish or 6 servings as an appetizer. To prepare roasted squash seeds, clean them, rinse, dry, and bake on a greased baking sheet sprinkled with salt. Can be served immediately.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Cut the squash into cubes about 1 cm in size. Mix the squash cubes with 2 tablespoons of olive oil, cumin, pepper, and salt.
- 2
Step 2
2. Place the squash in a single layer on a baking sheet and roast for 20 minutes. Stir and roast for another 10-15 minutes, until tender. Let cool.
- 3
Step 3
3. Meanwhile, soak the lentils for 10 minutes in a small bowl, then drain. Boil the lentils in salted boiling water until tender, about 30 minutes. Rinse under cold water, then cool.
- 4
Step 4
4. In a bowl, combine the lentils, pumpkin seeds, arugula, half of the goat cheese, chopped mint, red wine vinegar, remaining olive oil, and all the oil you can drain from the baking sheet used for the squash. Season with salt and pepper, adding more vinegar if needed. Divide the salad among plates and top with the remaining goat cheese.