Autumn Harvest Lentil Salad with Roasted Butternut Squash and Goat Cheese
Celebrate the flavors of fall with this delightful Autumn Harvest Lentil Salad. A harmonious blend of roasted butternut squash (or pumpkin) and tender green lentils creates a base that’s both hearty and nutritious. The salad is elevated by the creamy richness of crumbled goat cheese, peppery baby arugula, and fresh mint, all dressed in a tangy red wine vinaigrette. Each bite balances earthy, sweet, and tangy notes, making this a perfect side dish or light main. At only 196 calories per serving, it’s a healthy option that doesn’t skimp on flavor.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
green lentils
3/4 cup (soaked and cooked)
butternut squash or pumpkin
6 cups (peeled and cut into 1-inch pieces)
olive oil
3 tablespoons (divided)
ground cumin
1 teaspoon (none)
smoked paprika
1 teaspoon (none)
sea salt
1/2 teaspoon (none)
baby arugula
4 cups (none)
soft goat cheese
1 cup (crumbled)
fresh mint leaves
1/4 cup (thinly sliced)
red wine vinegar
1 tablespoon (none)
Instructions
1
In a small bowl, soak the lentils in cold water for 10 minutes, then drain.
2
Cook the lentils in boiling salted water until tender but firm, about 30 minutes. Drain and rinse under cold water before draining again.
3
Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the butternut squash (or pumpkin) with 2 tablespoons of olive oil, ground cumin, smoked paprika, and sea salt until well coated.
4
Spread the squash in a single layer on a baking sheet. Roast for 20 minutes, then flip the pieces over and continue roasting for an additional 10 to 15 minutes or until tender and caramelized. Let cool slightly.
5
In a large mixing bowl, combine the cooked lentils, roasted butternut squash, remaining 1 tablespoon of olive oil, arugula, half of the crumbled goat cheese, fresh mint, red wine vinegar, and season with salt and pepper to taste. Toss gently to combine.
6
Divide the salad among plates and sprinkle the remaining goat cheese over the top before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in the Autumn Harvest Lentil Salad?
The primary ingredients are green lentils, roasted butternut squash (or pumpkin), baby arugula, soft goat cheese, and fresh mint.
How many calories are in a serving of this salad?
Each serving of this salad contains approximately 196 calories.
Can I substitute the butternut squash with something else?
Yes, you can use pumpkin as a direct substitute for the butternut squash in this recipe.
What type of lentils should I use?
The recipe calls for 3/4 cup of green lentils.
Do I need to soak the lentils before cooking?
Yes, the instructions recommend soaking the lentils in cold water for 10 minutes before draining and cooking.
How long do the lentils take to cook?
The lentils should be cooked in boiling salted water for about 30 minutes until they are tender but still firm.
What is the recommended oven temperature for roasting the squash?
The oven should be preheated to 375°F (190°C) for roasting the butternut squash.
What spices are used to season the squash?
The squash is tossed with ground cumin, smoked paprika, and sea salt.
How long does the butternut squash need to roast?
Roast the squash for 20 minutes, then flip the pieces and roast for another 10 to 15 minutes until tender and caramelized.
What kind of oil is used in the dressing?
The recipe uses olive oil, divided between the roasting process and the final salad assembly.
What type of vinegar is used for the vinaigrette?
Red wine vinegar is used to provide a tangy flavor to the salad dressing.
Is this salad served hot or cold?
The lentils are rinsed under cold water and the squash is allowed to cool slightly, making it a perfect room-temperature or slightly warm salad.
How much goat cheese is required?
The recipe requires 1 cup of crumbled soft goat cheese.
What kind of greens are included?
The recipe uses 4 cups of peppery baby arugula.
How should the mint be prepared?
The 1/4 cup of fresh mint leaves should be thinly sliced before being added to the salad.
Is this recipe vegan?
While the recipe is tagged as vegan in the raw data, it contains goat cheese. To make it truly vegan, you must omit the cheese or use a plant-based substitute.
How large should the squash pieces be?
The butternut squash should be peeled and cut into 1-inch pieces.
What is the first step in preparing the salad?
The first step is to soak the lentils in cold water for 10 minutes.
How do I ensure the squash is caramelized?
Spreading the squash in a single layer and flipping it halfway through the roasting time helps achieve caramelization.
When should I add the goat cheese?
Half of the goat cheese is tossed with the salad, and the remaining half is sprinkled over the top just before serving.
What gives the salad its smoky flavor?
The addition of 1 teaspoon of smoked paprika to the roasted squash provides the smoky notes.
Can I use this as a main course?
Yes, the description suggests it is hearty and nutritious enough to be a light main dish.
Is the salad gluten-free?
Based on the ingredients list, this recipe is naturally gluten-free.
How many ingredients are in this recipe?
There are 10 total ingredients used in this Autumn Harvest Lentil Salad.
What is the serving size for this recipe?
While the exact serving size isn't specified, the recipe uses 6 cups of squash and 3/4 cup of dry lentils as a base.
What tags are associated with this recipe?
Tags include salad, fall recipes, healthy, vegan, lunch, dinner, butternut squash, pumpkin, lentils, goat cheese, arugula, and mint.
How should the lentils be handled after boiling?
They should be drained and rinsed under cold water before being drained a second time.
What is the purpose of the ground cumin?
Ground cumin is used to add an earthy, aromatic flavor to the roasted butternut squash.
Is it necessary to peel the squash?
Yes, the recipe specifies that the butternut squash should be peeled before cutting it into pieces.
What is the final step before serving?
The final step is to divide the salad among plates and sprinkle the remaining goat cheese over the top.