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!
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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
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This dish sounds great! I love sweet potatoes and black beans together, and the cilantro and lime sound like the perfect flavor additions.
My fiance isn’t the biggest fan of beans so I try to “sneak” them into dishes and this looks a great recipe to try out!
I absolutely adore sweet potatoes but wud have never thought of flavoring them with cilantro and lime. This sounds like it would turn out super delicious.
We always have black beans in the house too and they are just perfect with sweet potatoes too – yum!
Oh dear, I never thought of pairing these 4 fave flavors together. Amazing : )
Yum! I love black beans and I also love that they are super good for you. I think this would be an awesome quick weeknight dinner!
perfect combo of tastes. I would love to try this one.
Mmmm what a refreshing twist on sweet potatoes! These sound hearty and delicious!
What a great recipe and beautiful photo. Black beans and sweet potatoes (and cilantro, for that matter!) are a couple of my favorite foods, so I know that I’d love this!
Yum! I love black beans in salads. This sounds great!
And great pictures, too!
Made a half recipe and loved it hot or cold! Took to a work pot luck and a hit with everyone. Thanks for another great recipe.