Spiced Butternut Squash, Lentil And Goat Cheese Salad

• 3/4 cup green lentil
• 6 cups butternut squash, peeled and cut in 1-inch pieces OR
• 6 cups pumpkin, peeled and cut in 1-inch pieces
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 4 cups baby arugula
• 1 cup goat cheese, soft, crumbled
• 1/4 cup mint leaf, thinly sliced
• 1 tablespoon red wine vinegar

1. Place lentils in a small bowl. Cover with cold water and soak 10 minutes. Drain.
2. Cook lentils in boiling salted water until tender, but firm, about 30 minutes. Drain lentils. rinse under cold water, then drain gain.
3. Preheat oven to 375 egrees. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt. Arrange squash in a single layer n baking sheet; roast 20 minutes. Turn squash over and roast 10 to 15 minutes longer. Cool.
4. Combine lentils, pumpkin and oil from baking sheet with arugula, half the goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

green lentil, butternut squash, pumpkin, olive oil, ground cumin, paprika, salt, baby arugula, goat cheese, mint leaf, red wine vinegar

Taken from www.food.com/recipe/spiced-butternut-squash-lentil-and-goat-cheese-salad-389138 (may not work)