Vegetarian

spicy squash salad with lentils is for Dinner.

spicy squash salad with lentils takes several minutes to prepare.

spicy squash salad with lentils takes several minutes to cook.

spicy squash salad with lentils makes 3 servings.

The ingredients for spicy squash salad with lentils are:

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)
1.5 tablespoons olive oil
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 tablespoon red wine vinegar, plus additional to taste

Here is how you make spicy squash salad with lentils:

Serves 6 as an appetizer, 3 as a mainPreheat 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, if using, 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.Number of Servings: 3Recipe submitted by SparkPeople user AEVAL722.

The nutritional information for spicy squash salad with lentils is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 372.8

• Total Fat: 14.5 g
• Cholesterol: 35.0 mg
• Sodium: 155.1 mg
• Total Carbs: 56.3 g
• Dietary Fiber: 16.0 g
• Protein: 13.5 g