Spiced Pumpkin, Lentil, and Goat Cheese Salad
Spiced Pumpkin, Lentil, and Goat Cheese Salad might be just the main course you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 311 calories, 15g of protein, and 16g of fat per serving. If you have mint leaves, butternut squash, ground cumin, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Place lentils in small bowl. Cover with coldwater and soak 10 minutes; drain.
Cook lentils in boiling salted water untiltender but firm, about 30 minutes.
Drainlentils. Rinse under cold water, then drain.
Place pumpkinin large bowl; toss with 2 tablespoonsoil, cumin, paprika, and sea salt. Arrangepumpkin in single layer on baking sheet;roast 20 minutes. Turn pumpkin over. Roastuntil tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil frombaking sheet with arugula, half of goatcheese, mint, vinegar, and 1 tablespoon oil.Season with salt and pepper. Divide amongplates; sprinkle remaining goat cheese over.
* Available at some supermarkets and atspecialty foods stores.
** Sometimes labeled Pimentón Picante orPimentó de La Vera Picante; available atspecialty foods stores and from tienda.com.
See Nutrition Data's analysis of this recipe ›