Spiced Pumpkin, Lentil, and Goat Cheese Salad

Bon Appétit  | October 2009

by Ross Dobson

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photo by Willian Meppem

yield
Makes 6 servings

This fall salad balances earthy, tangy, sweet, and creamy flavors.

Ingredients

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Preparation

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

* Available at some supermarkets and at specialty foods stores.

** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

Per serving: 196.4 kcal calories, 39.9 % calories from fat, 8.7 g fat, 2.9 g saturated fat, 6.5 mg cholesterol, 23.2 g carbohydrates, 6.5 g dietary fiber, 3.7 g total sugars, 16.7 g net carbohydrates, 8.7 g protein

Nutritional analysis provided by Bon Appétit

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