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Cumin Spiced Pumpkin Lentil Salad
Cooking Time: approximately 45 minutes
Serving Size: 1 cup finished salad, Serves approximately 6
Slices: ½ Slice
10 oz arugula
2 cups green lentils
4 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
¼ 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.
*You may also use canned pumpkin puree here, but the end result will look differently and present with a softer texture.