Lentil, squash, and goat cheese salad
Description
Perfect for everyday meals. If desired, you can replace the kale with arugula. Garnish as desired and serve.
Instructions
- 1
Step 1
1. Peel the squash, remove the seeds, and cut into 1 cm cubes. Set the seeds aside. Place the squash on a baking sheet. Add 1 tablespoon of olive oil, ground cumin, paprika, and ½ teaspoon of salt; mix well. Roast the squash for 25 minutes, flipping once. In a small bowl, combine the reserved squash seeds with the remaining 1 teaspoon of olive oil and a pinch of salt. Add the seeds to the baking sheet and continue roasting until the squash is tender and the seeds are golden brown.
- 2
Step 2
2. Remove the stems from the kale and coarsely chop the leaves. Combine lentils, ½ teaspoon salt, and 3 cups water in a saucepan; bring to a boil over medium heat. Reduce heat, cover, and simmer until lentils are tender, about 18–20 minutes. Add kale during the last 2–3 minutes.
- 3
Step 3
3. Crumble the goat cheese. In a large bowl, mix lentils, squash, kale, goat cheese, and red wine vinegar. Season the salad with salt and pepper. Add more wine vinegar if desired. Serve immediately.