Spiced Butternut Squash Lentil and Goat Cheese Salad
Light up your taste buds with this vibrant Spiced Butternut Squash Lentil and Goat Cheese Salad, a perfect blend of hearty, earthy flavors and vibrant autumn-inspired spices. Tender roasted butternut squash, seasoned with cumin, cinnamon, and smoked paprika, pairs beautifully with protein-packed lentils and peppery arugula. Creamy crumbles of goat cheese add richness, while crunchy roasted pumpkin seeds and thinly sliced red onions provide texture and zing. Tossed in a tangy homemade vinaigrette featuring honey, Dijon mustard, and lemon juice, this salad is a harmonious balance of sweet, savory, and smoky. Ideal as a healthy lunch or an impressive side dish, this nutrient-rich recipe is perfect for warm or room-temperature serving.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 0.25 teaspoons black pepper
- 1.5 teaspoons kosher salt
- 1 cup dry green or brown lentils
- 4 cups water
- 4 cups baby arugula or spinach
- 4 ounces goat cheese
- 0.25 cups roasted pumpkin seeds (pepitas)
- 0.5 small, thinly sliced red onion
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 400°F (200°C).
Peel and deseed the butternut squash. Cut it into 1-inch cubes.
In a large mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, ground cumin, ground cinnamon, smoked paprika, 1 teaspoon of kosher salt, and black pepper until evenly coated.
Spread the squash on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While the squash is roasting, rinse the lentils thoroughly under cold water.
Add the lentils and 4 cups of water to a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 18-20 minutes, or until tender but not mushy. Drain and set aside to cool slightly.
In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, lemon juice, and the remaining 1/2 teaspoon of salt. Gradually whisk in the extra virgin olive oil until emulsified.
In a large mixing bowl, combine the roasted butternut squash, cooked lentils, baby arugula or spinach, sliced red onion, and pumpkin seeds.
Drizzle the salad with the vinaigrette and toss gently to combine.
Crumble the goat cheese over the salad just before serving for a creamy finish.
Serve the salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 7.6 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
