Roasted Fall Squash SaladOctober 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…
- Preheat oven to 400 degrees. Line a baking sheet with edges with tinfoil.
- 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.
- 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 squash, lentils, arugula (if using), and the goat cheese.
- 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.
- Toss the salad with the dressing and almonds and enjoy!