Roasted Delicata Squash & Lentil Salad
 
Prep time
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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:
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
  1. Cut the ends off the Delicata Squash, clean out the seeds with a spoon and cut into half moons.
  2. Toss the squash pieces in a bowl with a couple tablespoons of olive oil, the paprika, cumin and a teaspoon of sea salt.
  3. Roast on a baking pan at 375 for 20-30 minutes until soft and roasted along the edges. Let cool.
  4. 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