Friday, March 2, 2012

Market Recipe/ Spiced Pumpkin, Lentil, and Goat Cheese Salad

Market Recipe
Ingredient/ Butternut Squash
Recipe/ Spiced Butternut Squash, Lentil, and Goat Cheese Salad
Dietary Consideration/ Gluten Free, Nut Free, Low Fat, Low Calorie (and tasty!)

I of course have made several dishes using this ingredient (including my beloved pumpkin whoopie pies) however, I just felt that it looked so fresh and bright in the market that how could I not bring it home and call it my own? This was an incredibly simple salad but delicious all the same... I think the combination of textures and flavors plus the mint leaves really makes it so exciting... as someone wise said... "Now this is a salad I would pay money for!" Recipe to follow!

Spiced Butternut Squash, Lentil, and Goat Cheese Salad
Makes 6 servings
Adapted from Bon App├ętit

3/4 cup French green lentils
6 cups 1-inch pieces peeled seeded pumpkin or butternut squash
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

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.

Per serving: 194 calories, 8 g fat, 2 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

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