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Roasted Fall Squash Salad

October 14, 2012

This is a variation on a recipe that Smitten Kitchen adapted from Bon Appetit. It is a great fall recipe with lentils and roasted squashes. The goat cheese makes it a little tangy and creamy, and then the nuts add some crunch. I like this particular dish served at room temperature or slightly warm, but how you serve it is up to you! It is also substantive enough to be an entree or a great side.

You will need:

  • 3/4 c lentils
  • 4 c butter nut squash, peeled, seeded and cubed into 1-inch pieces (from about a 1.5-lb squash)
  • 2 c acorn squash, peeled, seeded and cubed into 1-inch pieces (from 1 small acorn squash)
  • 4 T olive oil, divided
  • 1 t ground cumin
  • 1 t paprika
  • 1/2 t salt
  • 4 c baby arugula (I skipped this because I didn’t have any on hand)
  • 1 c goat cheese, crumbled
  • 1/2 t Dijon mustard
  • 1 T red wine vinegar
  • 1 T balsamic vinegar
  • Pepper, to taste
  • 1/2 c sliced almonds, toasted

Then you will…

  1. Preheat oven to 400 degrees. Line a baking sheet with edges with tinfoil.
  2. In a large mixing bowl, toss squash cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes.
  3. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
  4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain.
  5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
  6. Combine squash, lentils, arugula (if using), and the goat cheese.
  7. Whisk together the Dijon, remaining 2 tablespoons of olive oil and two vinegars in a small bowl. Season with salt and pepper and extra vinegar/oil, if desired.
  8. Toss the salad with the dressing  and almonds and enjoy!
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