Warm Spicy Salad with Goat Cheese, Pumpkin, and Black Lentils
Salads • European
Description
Warm spicy salad with goat cheese, pumpkin, and black lentils.
Ingredients
- Butternut Squash 1 piece
- Black Beluga Lentils 10 teaspoons
- Goat cheese 5 oz
- Shelled pumpkin seeds 0 oz
- Arugula 0 oz
- Olive Oil 0 fl oz
- Red Wine Vinegar 1 tablespoon
- Fresh Mint 0 oz
- Black Cumin (Cumin) 2 spoons
- Paprika 2 spoons
- Ocean salt to taste
Step-by-Step Guide
Step 1
Soak the lentils in warm water for 10 minutes, then cook until tender (this will take 10 to 20 minutes). Drain the water and leave to dry in a colander.
Step 2
Preheat the oven to 430°F. Peel the pumpkin, remove the seeds, and cut it into cubes. Arrange the cubes in a single layer in a baking dish or on a baking sheet. Sprinkle with cumin and paprika, drizzle with olive oil, season with salt, and toss the pumpkin with your hands to ensure each cube is well coated with the spices. Place the dish in the oven and bake until the cubes turn a vibrant golden-brown color. About 7-10 minutes before they are done, stir the cubes with a spoon and return them to the oven to brown both sides. Let cool.
Step 3
Toast the pumpkin seeds in a dry skillet until golden brown.
Step 4
In a large salad bowl, place the arugula and torn mint leaves. Cut the cheese into cubes and add it to the greens. Gradually add the pumpkin and lentils, then prepare the dressing by mixing about 20 ml of oil with a tablespoon of vinegar. Drizzle the dressing over the salad and gently toss the ingredients together, making sure the cheese doesn’t clump with the pumpkin and the salad doesn’t turn mushy.
Step 5
Sprinkle with pumpkin seeds.
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