Cumin Spiced Pumpkin & Lentil Salad



Preparation Time:  approximately 10 minutes

Cooking Time:  approximately 45 minutes

Serving Size: 1 cup finished salad, Serves approximately 6

Slices: ½ Slice



10 oz                           arugula

2 cups                          green lentils

6 cups                          pumpkin, peeled, seeded, & diced into 1” pcs (~2 pound pumpkin)

2 TB                            olive oil

2 tsp                            ground cumin

1 tsp                            paprika

½ tsp                           salt

1 cup                           soft goat cheese, crumbled

3 TB                            extra virgin olive oil

1 TB                            red wine vinegar

¼ tsp                           salt

¼ tsp                           black pepper

1/4 cup                        mint leaves, minced



Preheat oven to 375°F.

To prepare lentils: 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.

To prepare pumpkin: Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and salt. Arrange pumpkin in single layer on baking sheet; roast 30 minutes or until tender, turning pumpkin over once.

Combine lentils and pumpkin. Meanwhile, whisk together olive oil, vinegar, salt, pepper, and mint leaves; toss with arugula.


Turn-out & Storage

Top pumpkin-lentil mixture (warm or room temperature) on a small bed of arugula leaves. Sprinkle with goat cheese and serve immediately.


Pumpkin-lentil mixture can be stored up to 3 days under refrigeration. . Dressing can be stored up to 7 days under refrigeration.