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Spiced Pumpkin, Lentil, and Goat Cheese Salad
- 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
Directions:View on Bon Appetit
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