Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate

This post is inspired by Fait Maison: they feature a lentil salad that keeps me coming back for more!
Earthy Feast shared this recipe: I hope you enjoy it as much as I did!



Ingredients for the Lentil Salad 

1 cup lentils, green or black

1 medium sized butternut squash

1/2 a red onion

seeds from 1 small pomegranate

1/2 cup toasted pumpkin seeds

2 ounces goat cheese

1 teaspoon cumin

1 teaspoon paprika

fresh parsley for garnish


Ingredients for the Dressing  

1/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon salt

fresh ground pepper



While the lentils are cooking, roast the squash. Cube squash and toss with olive oil, spices, s&p and thinly sliced red onion. Roast on 400F for 15 minutes or until tender. Drain lentils after they are done cooking, they taste best al dente in a salad so don’t let them get mushy! In a large bowl toss together the rest of the ingredients. For the dressing simply shake up equal parts olive oil and red wine vinegar and pour over salad. Taste for salt and pepper.



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