Pumpkin, lentil, and goat cheese salad
Description
The recipe won't take much time. This light lentil, pumpkin, and arugula salad is not only delicious but also healthy. Serve it at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Peel the pumpkin and remove the seeds. Cut the pumpkin into cubes. Rinse the seeds, dry them, and roast on a greased baking sheet in the oven, then sprinkle with salt.
- 2
Step 2
2. Mix the pumpkin cubes with 2 tablespoons of olive oil, cumin, paprika, and salt. Spread the mixture in a single layer on a baking sheet and bake for 20 minutes. Flip and roast for another 10-15 minutes, until cooked through. Let cool.
- 3
Step 3
3. Meanwhile, soak the lentils for 10 minutes in a small bowl, then drain the water. Boil the lentils in salted boiling water until tender but firm, about 30 minutes. Rinse under cold water, then drain and cool. Finely chop the mint leaves. Crumble the goat cheese.
- 4
Step 4
4. Mix the lentils, pumpkin, remaining 1 tablespoon of olive oil, arugula, half of the goat cheese, mint leaves, and red wine vinegar. Season with salt, pepper, and additional wine vinegar if needed. Divide the salad among plates, sprinkle with the remaining goat cheese, and serve.