I've never been a big fan of goat cheese (it always tasted like blue cheese to me which I don't usually like), but it's really starting to grow on me. I wouldn't sit down and eat it on its own, but mixed into things like this salad or these scones, it can be quite nice. I enjoyed this salad, though wouldn't say it's a new favourite. It kind of reminded me of this Mediterranean Couscous and Lentil Salad. I think I might not be a fan of lentils in salad. Or maybe I like my leafy salads leafy, and my lentil/bean salads grainy. However, I really liked the smoked paprika roasted butternut squash in this salad. It smelled amazing when it was baking. I think anything coated and baked in smoked paprika would be delicious!
If this sounds good, you might also like:
Warm Roasted Pumpkin & Shallot Salad
Potato Salad Niçoise
Greek Barley Salad
Orzo Salad with Chickpeas, Dill and Lemon
Spiced Squash, Lentil, and Goat Cheese Salad
Adapted from Bon Appétit | October 2009 by Ross Dobson
Makes 6 servings
3/4 cup green lentils
6 cups 1-inch pieces peeled seeded butternut squash (from about one 2-pound whole squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
1/2 teaspoon sea salt
4 cups mixed greens
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.