Spiced Butternut Squash Lentil and Goat Cheese Salad

Light up your taste buds with this vibrant Spiced Butternut Squash Lentil and Goat Cheese Salad, a perfect blend of hearty, earthy flavors and vibrant autumn-inspired spices. Tender roasted butternut squash, seasoned with cumin, cinnamon, and smoked paprika, pairs beautifully with protein-packed lentils and peppery arugula. Creamy crumbles of goat cheese add richness, while crunchy roasted pumpkin seeds and thinly sliced red onions provide texture and zing. Tossed in a tangy homemade vinaigrette featuring honey, Dijon mustard, and lemon juice, this salad is a harmonious balance of sweet, savory, and smoky. Ideal as a healthy lunch or an impressive side dish, this nutrient-rich recipe is perfect for warm or room-temperature serving.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2 lbs) butternut squash
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 1 teaspoon smoked paprika
• 0.25 teaspoons black pepper
• 1.5 teaspoons kosher salt
• 1 cup dry green or brown lentils
• 4 cups water
• 4 cups baby arugula or spinach
• 4 ounces goat cheese
• 0.25 cups roasted pumpkin seeds (pepitas)
• 0.5 small, thinly sliced red onion
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and deseed the butternut squash. Cut it into 1-inch cubes.

Step 3

In a large mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, ground cumin, ground cinnamon, smoked paprika, 1 teaspoon of kosher salt, and black pepper until evenly coated.

Step 4

Spread the squash on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Step 5

While the squash is roasting, rinse the lentils thoroughly under cold water.

Step 6

Add the lentils and 4 cups of water to a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 18-20 minutes, or until tender but not mushy. Drain and set aside to cool slightly.

Step 7

In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, lemon juice, and the remaining 1/2 teaspoon of salt. Gradually whisk in the extra virgin olive oil until emulsified.

Step 8

In a large mixing bowl, combine the roasted butternut squash, cooked lentils, baby arugula or spinach, sliced red onion, and pumpkin seeds.

Step 9

Drizzle the salad with the vinaigrette and toss gently to combine.

Step 10

Crumble the goat cheese over the salad just before serving for a creamy finish.

Step 11

Serve the salad warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(2542.7g)

Amount per serving	% Daily Value*
Calories	2134.1

Total Fat 149.4g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 89.1mg	0%
Sodium 1646.4mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 50.8g	0%
Total Sugars 31.6g
Protein 61.8g	0%

Vitamin D 0IU	0%
Calcium 914.0mg	0%
Iron 21.8mg	0%
Potassium 4132.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 11.1%

Carbs: 28.8%