Butternut Squash, Green Lentil and Goat Cheese Salad

The arugula and mint in our garden do not seem bothered by all the cold weather we have experienced this winter.  Our total neglect has not seemed to harm the plants either   In fact, the arugula has formed thick heads packed with leaves big and small, and the mint is cascading beautifully from two pots that line our driveway.  Arugula and mint combine here for a filling meal packed with powerful flavors in this lentil and butternut squash salad.  The recipe makes enough for dinner for two.

Butternut Squash, Lentil and Goat Cheese Salad
serves 2 as an entree


Ingredients

3/4       cup        French green lentils
2          lb           butternut squash,
                          peeled and cut into 1" cubes
1          tsp         cumin
1          tsp         Spanish hot smoked paprika
1/2       tsp         sea salt
3-4      cups       arugula
1          cup        soft goat cheese, crumbled
1/4       cup        fresh mint, diced
1          Tbs       red wine vinegar
                         olive oil

Procedure

1. Cover lentils with cold water and soak 10 minutes.  Drain.
2. Cook lentils in boiling salted water until tender but still firm, about 30 minutes.  Drain, rinse with cold water to stop the cooking process, then drain again and set aside.
3. Preheat oven to 375°.  Toss butternut squash cubes in 2 Tbs olive oil.  Add cumin, paprika and sea salt.  Spread on a sheet pan and roast until tender, about 30 minutes, tossing after the first 15 minutes to evenly roast.  Remove from oven and cool, reserving juices on the sheet pan..
4. Combine lentils, butternut squash, oils and juices on the sheet pan with the arugula.  Add half the goat cheese, plus mint, vinegar and 1 Tbs olive oil.  Season to taste with salt and pepper.
5. Serve with remaining goat cheese on top.