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Spicy Squash Salad With Lentils and Goat Cheese
http://smittenkitchen.com/blog/2010/10/spicy-squash-salad-with-len...
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Photo © Deb Perelman
Ingredients
categorized
original
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
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)
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Baby arugula
(
4
cups
)
Black or green lentils
(
3/4
cup
)
Butternut squash or sugar pumpkin
(
6
cups
)
Cumin, ground
(
1
teaspoon
)
Mint
(
1/4
cup
)
Your butternut squash
(
1/2
Roasted seeds cup
)
Condiments
Red wine vinegar
(
1
tablespoon
)
Cooking & Baking
Olive oil
(
3
tablespoons
)
Salt, coarse
(
1/2
teaspoon
)
Spanish paprika, hot smoked
(
1
teaspoon
)
Dairy
Goat cheese, soft
(
1
cup
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 723 recipes
Social Stats
94.8
Rating
1-100
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Tweets
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Shares
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Views
2,351
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Recipe Stats
Published October 27, 2010 (2 years ago).
531 people saved this recipe.
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