Tuesday, April 5, 2011

Spiced Squash, Lentil, and Goat Cheese Salad

I've never been a big fan of goat cheese (it always tasted like blue cheese to me which I don't usually like), but it's really starting to grow on me. I wouldn't sit down and eat it on its own, but mixed into things like this salad or these scones, it can be quite nice. I enjoyed this salad, though wouldn't say it's a new favourite. It kind of reminded me of this Mediterranean Couscous and Lentil Salad. I think I might not be a fan of lentils in salad. Or maybe I like my leafy salads leafy, and my lentil/bean salads grainy. However, I really liked the smoked paprika roasted butternut squash in this salad. It smelled amazing when it was baking. I think anything coated and baked in smoked paprika would be delicious!

If this sounds good, you might also like:
Warm Roasted Pumpkin & Shallot Salad
Potato Salad Niçoise
Greek Barley Salad
Orzo Salad with Chickpeas, Dill and Lemon

Spiced Squash, Lentil, and Goat Cheese Salad
Adapted from Bon Appétit | October 2009 by Ross Dobson

Makes 6 servings

3/4 cup green lentils
6 cups 1-inch pieces peeled seeded butternut squash (from about one 2-pound whole squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
1/2 teaspoon sea salt
4 cups mixed greens
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

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.

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.


Helene said...

I always have goat cheese in the fridge. I love the taste. I think I would like it in this salad.

Meaghan Luby said...

yummm, pumpkin and arugula and goats cheese... never had them together but, on their own, a lot of my favorite flavors. thanks for sharing, looks great!
@ http://clutzycooking.blogspot.com

Joanne said...

I actually JUST invested in some smoked paprika and am absolutely addicted to the stuff! This sounds like a great salad....definitely something good to have on hand now that the weather is getting warmer.

Johanna GGG said...

I agree with you about smoked paprika making anything taste good and I am also a bit goats cheese shy - I have found that different brands are worth trying to find one you like and am sure it would be great in this salad - though I would prefer to ditch the greens and just go with the lentils - agree with you about leaves and lentils

Eileen said...

Ooh, I would be all over that right about now. Looks excellent.

Xiaolu @ 6 Bittersweets said...

I'm in the middle of a big goat cheese phase so this looks deeeelish!

RFR said...

looks awesome!!

janet said...

This looks lovely, Ashley! Although, I must admit I love eating my beans with salad greens - it is my newest discovery! Anything can become a salad. ;) Well, anything saucy enough to come with its own dressing. Perhaps the dressing was not enough?

sally said...

Yum! This salad looks great and has so many of my favorite ingredients!

kickpleat said...

I've made a pretty similar salad before with tahini dressing & no goat cheese but this sounds really good!

kimberleyblue said...

Well, this sounds great to me. I don't know if I would like lentils straight on top of salad, but add a starch, and I love it!

You should try this Lebanese dish, which is lentils and rice with blackened onions. I like to throw some salad on top of it....it's the best of all worlds.

Cookie Contessa said...

I've only been a vegetarian for about 8 months, but this looks like something I would definitely try. I looks terrific and I love squash and goat cheese. If you don't really like goat cheese, I wonder if Feta or Bocconcini cheese would work instead. Bocconcini doesn't have too much of a flavour, but it might take up the other flavours in the recipe.

Maggie said...

I have never been a goat cheese fan myself, but since your recipes are always so great I'm going to take your word for it!