Cooking Time: approximately 45 minutes

Serving Size: 1 cup finished salad, Serves approximately 6

Slices: ½ Slice

Ingredients

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

Directions

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.