Spicy Butternut Squash, Goat Cheese and Lentil Salad

Tuesday, November 16, 2010

Spicy Butternut Squash, Goat Cheese and Lentil Salad

Hubby and I have been on a big lentil kick. They’re so easy to make, great for you, and delicious. I saw this salad recently on Smitten Kitchen and knew I needed to make it this week. I used the lentils I had on hand, so I didn’t get the pretty black and orange salad that Deb got, but that’s ok, it’s still pretty freaking awesome.

Hubby and I really enjoyed this salad. It’s very hearty and filling. We ate it for a midafternoon snack and almost didn’t need dinner that night. I’ve written the recipe as I made it below, be sure to click through to Smitten Kitchen to get the original recipe.

This is unfortunately one of those dishes that is difficult to get a great photo of… But it’s really good so I had to post about it. Don’t hate on lentils just because they’re not pretty!

One Year Ago: Apple Cranberry Cake Pie
Two Years Ago: Pie Crust

Spicy Butternut Squash, Goat Cheese, and Lentil Salad

Yield: 3-6

Ingredients:

3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon coarse salt
1 cup soft crumbled goat cheese
1 tablespoon red wine vinegar, plus additional to taste
~1/2 cup toasted pumpkin seeds

Directions:

Preheat oven to 400°F. Toss squash 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, squash, half of goat cheese, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired. Serve with remaining goat cheese to sprinkle.

Recipe adapted from Smitten Kitchen, originally from Bon Appetit

Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.

Side Dish

11 comments »

16 Responses to “Winter Kale and Quinoa Salad”

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Kelsey — January 12, 2013 at 10:02 am

I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

Love the new layout, also. Way to go!
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Wicked Goodies — January 12, 2013 at 9:54 pm

Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
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Jill McOwen — January 12, 2013 at 10:45 pm
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
- beantownbaker — January 13th, 2013 @ 10:02 am
  
  Thanks so much for the recipe!!
  
  We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
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Megan — January 13, 2013 at 9:28 pm
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
- beantownbaker — January 13th, 2013 @ 10:06 pm
  
  This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
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Sues — January 14, 2013 at 7:39 am
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
- beantownbaker — January 14th, 2013 @ 3:47 pm
  
  Pretty food is definitely always tastier than ugly food 🙂
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Shannon — January 14, 2013 at 1:29 pm
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
- beantownbaker — January 14th, 2013 @ 3:48 pm
  
  Very similar indeed!
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Michelle — January 14, 2013 at 2:10 pm
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
- beantownbaker — January 14th, 2013 @ 3:49 pm
  
  I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
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Cara — January 14, 2013 at 7:40 pm

Sounds great to me! I love the ingredients. And the colors 🙂
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ErinsFoodFiles — January 17, 2013 at 1:25 pm

This sounds right up my alley! YUM!!
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Sarah — November 1, 2013 at 9:33 pm
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
- beantownbaker — November 3rd, 2013 @ 12:35 pm
  
  Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.