This fall salad can be served as a side dish or made into a meal. The tart burst of fresh pomegranate seeds add a crunchy delight and balances the earthy flavors of the squash and lentils. Pairs beautifully with Bokisch Albarino!
Author: Liz Bokisch
Serves: 4-6
Ingredients
1 cup cooked lentils
2 cups baby spinach and arugula greens
1 Delicata Squash
4 oz crumbed goat cheese
¼ cup fresh pomegranate seeds
1 teaspoon smoked Spanish paprika (Pimenton de la Vera)
1 teaspoon ground cumin
1 handful chopped parsley
Extra Virgin Olive oil
Sherry Vinegar
Salt and Pepper
Instructions
Cut the ends off the Delicata Squash, clean out the seeds with a spoon and cut into half moons.
Toss the squash pieces in a bowl with a couple tablespoons of olive oil, the paprika, cumin and a teaspoon of sea salt.
Roast on a baking pan at 375 for 20-30 minutes until soft and roasted along the edges. Let cool.
Combine the lentils, squash, greens, goat cheese, pomegranate seeds and chopped parsley in a bowl. Toss with olive oil, vinegar and salt and pepper to taste.
Notes
One thing I love about Delicata Squash is that you don't have to peel it! The skins are delicious and also look beautiful with their racy stripes!
Recipe by Liz's Kitchen at https://www.lizbokisch.com/roasted-delicata-squash-lentil-salad