Best 3 Spiced Butternut Squash Lentil And Goat Cheese Salad Recipes
Spiced butternut squash lentil and goat cheese salad is a dish that is both flavorful and nutritious. The butternut squash is roasted until tender and then combined with lentils, goat cheese, and a variety of spices. This salad is a great source of protein, fiber, and vitamins, and it is sure to please everyone at your table. If you are looking for a healthy and delicious salad recipe, then you will definitely want to try this one.
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SPICED BUTTERNUT SQUASH, LENTIL AND GOAT CHEESE SALAD
From Bon Appetit, this fall salad balances earthy, tangy, sweet and creamy flavors. Only 196 calories per serving.
Provided by Epi Curious
Categories Lentil
Time 1h
Yield 8 salads, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place lentils in a 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 gain.
- Preheat oven to 375 egrees. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt. Arrange squash in a single layer n baking sheet; roast 20 minutes. Turn squash over and roast 10 to 15 minutes longer. Cool.
- Combine lentils, pumpkin and oil from baking sheet with arugula, half the goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
SPICY SQUASH SALAD WITH LENTILS AND GOAT CHEESE
Make and share this Spicy Squash Salad With Lentils and Goat Cheese recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
- Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
- Combine lentils, pumpkin, any oil you can scrape from the baking sheet (I didn't get enough for this to be worth it) with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.
Nutrition Facts : Calories 321.5, Fat 11.1, SaturatedFat 1.5, Sodium 308.9, Carbohydrate 47.7, Fiber 15.9, Sugar 5.8, Protein 12.1
SPICED PUMPKIN, LENTIL, AND GOAT CHEESE SALAD
Provided by Ross Dobson
Categories Salad Side Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Lunch Goat Cheese Arugula Lentil Pumpkin Fall Healthy Low Cholesterol Christmas Eve Potluck Cumin Paprika Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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.
- Available at some supermarkets and at specialty foods stores.
- ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.
Tips:
- Choose the right butternut squash. Look for a squash that is firm and has a deep orange color. Avoid squash that is soft or has any blemishes.
- Roast the butternut squash properly. Roasting brings out the natural sweetness of the squash and makes it more flavorful. To roast the squash, cut it in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season it with salt and pepper. Roast the squash at 425 degrees Fahrenheit for 30-40 minutes, or until it is tender and caramelized.
- Use high-quality lentils. Lentils are a key ingredient in this salad, so it's important to use high-quality lentils. Look for lentils that are plump and have a uniform color. Avoid lentils that are shriveled or have any blemishes.
- Cook the lentils properly. Lentils should be cooked until they are tender but still hold their shape. To cook the lentils, rinse them thoroughly and then add them to a pot of boiling water. Bring the water to a boil, then reduce the heat to low and simmer the lentils for 20-25 minutes, or until they are tender.
- Use fresh herbs. Fresh herbs add a lot of flavor to this salad. If you can, use fresh parsley, cilantro, and mint. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
Conclusion:
This spiced butternut squash, lentil, and goat cheese salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The roasted butternut squash is sweet and caramelized, the lentils are tender and flavorful, and the goat cheese adds a creamy and tangy flavor. The salad is also packed with nutrients, including fiber, protein, and vitamins A and C. If you're looking for a new and exciting way to enjoy butternut squash, this salad is definitely worth a try.
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