Spicy Squash Salad with Lentils and Goat Cheese

Serves: 6 as an appetizer, 3 as a main course

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This fall salad is substantial enough for a meal, and impressive enough to serve guests.

Ingredients

Preparation

Preheat oven to 400° F.

Toss squash cubes with 2 tablespoons oil, cumin, paprika, and salt. Arrange in a single layer on a baking sheet and roast for 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling, salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils and squash with arugula, 1/2 cup goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired. Divide among plates and pass with remaining goat cheese to sprinkle.

Each appetizer serving: 250 cal, 11g fat (4g sat), 10mg chol, 280mg sodium, 31g carb, 7g fiber, 10g protein

Recipe by PCC Natural Markets

Source: PCC Sound Consumer, November 2012

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More about: goat cheese, lentils, salad, sheep cheese, winter squash

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