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spicy squash salad with lentils and goat cheese

spicy squash salad with lentils and goat cheese Recipe

  • 3/4 cup black or green lentils
  • 6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika*
  • 1/2 teaspoon coarse salt
  • 4 cups baby arugula (I skipped this)
  • 1 cup soft crumbled goat cheese
  • 1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
  • 1 tablespoon red wine vinegar, plus additional to taste
  • Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)
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