Best 3 Spiced Pumpkin Lentil And Goat Cheese Salad Recipes

Spiced pumpkin lentil and goat cheese salad is a delectable dish that combines the sweet and earthy flavors of pumpkin with the nutty and slightly tangy taste of lentils and goat cheese. It's a vibrant and colorful salad, perfect for a light lunch or a refreshing side dish. This recipe is a delightful blend of flavors and textures, and it's surprisingly easy to make.

Let's cook with our recipes!

SPICED PUMPKIN, LENTIL, AND GOAT CHEESE SALAD

Spiced Pumpkin, Lentil, and Goat Cheese Salad image

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

Ingredients

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

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.

WARM LENTIL SALAD WITH GOAT CHEESE

Warm Lentil Salad With Goat Cheese image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

Steps:

In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams

SPICED BUTTERNUT SQUASH, LENTIL AND GOAT CHEESE SALAD

Spiced Butternut Squash, Lentil and Goat Cheese Salad image

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

Ingredients

3/4 cup green lentil
6 cups butternut squash, peeled and cut in 1-inch pieces OR
6 cups pumpkin, peeled and cut in 1-inch pieces
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup goat cheese, soft, crumbled
1/4 cup mint leaf, thinly sliced
1 tablespoon red wine vinegar

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.

Tips:

Use canned pumpkin puree: This is a great way to save time and still get the delicious flavor and nutritional benefits of pumpkin.
Make sure your lentils are cooked through: They should be soft but still retain their shape.
Use a good quality goat cheese: This will make a big difference in the flavor of the salad.
Add some chopped nuts or seeds for extra crunch: Walnuts, pecans, almonds, or sunflower seeds would all be great options.
Drizzle with a balsamic vinaigrette: This will add a nice tangy flavor to the salad.
Serve the salad over a bed of mixed greens: This will help to bulk up the salad and make it more filling.
Enjoy the salad as a light lunch or dinner: It's also a great option for a potluck or picnic.

Conclusion:

This spiced pumpkin lentil and goat cheese salad is a delicious and healthy fall recipe. It's easy to make and can be served as a light lunch, dinner, or side dish. The salad is packed with flavor and nutrients, thanks to the pumpkin, lentils, goat cheese, and spices. So next time you're looking for a healthy and satisfying meal, give this salad a try!