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Spiced Pumpkin, Lentil, and Goat Cheese Salad

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  • 3/4 cup French green lentils*
  • 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika**
  • 1/2 teaspoon sea salt
  • 4 cups baby arugula
  • 1 cup soft goat cheese, crumbled
  • 1/4 cup thinly sliced mint leaves
  • 1 tablespoon red wine vinegar
Servings: 6

  1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
  2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
  3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
  4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
  5. Available at some supermarkets and at specialty foods stores.
  6. ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

Estimated Nutrient Breakdown:

Calories: 1,470.71
Weight: 807.69g
Total Fat: 81.45g
Saturated Fat: 32.39g
Trans-Fat: 0.00g
Monounsaturated Fat: 38.88g
Polyunsaturated Fat: 6.36g
Protein: 74.67g

Cholesterol: 82.80g
Sodium: 1,800.38g
Calcium: 495.26g
Magnesium: 180.42g
Potassium: 2,585.70g
Iron: 21.05g
Zink: 8.14g
Phosphorus: 1,075.56

Vit A: 2,242.01
Vit B1: 1.62
Vit B2: 1.50
Vit B3: 7.38
Vit B6: 1.57
Vit B12: 0.34
Vit D: 0.72
Vit E: 0.72
Vit K1: 69.83


Caution: Sulfites
Health Notes: Sugar-Conscious,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I love plugins, because they are smart!

Author: Epicurious
Tags: Wild Food Box

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