lentil salad with squash and goat cheese

The Great Cookie Craze that is December perplexes me. I understand that with various holiday-related celebrations, there are more opportunities for feasts and drinks than at other times of the year, but the cookie mania goes beyond parties. People send dozens of treats out to families and friends, most of whom are making their own dozens of cookies. The number of cookies in the world exponentially increases for a month.

The tide turns in January, which, without any significant celebration of its own, becomes the Undo the Holidays month. Poor January, but really, it isn’t such a bad thing. After all, healthy food tastes good too, particularly healthy food that includes goat cheese.

Tart goat cheese mixed with sweet winter squash is becoming one of my favorite flavor combinations, and kale, with its bitter notes, and lentils, with its meatiness, make it even better. Or, if kale isn’t your thing, arugula adds some freshness to the plate. Nothing about this salad feels like punishment for the past month’s excesses.  But have a cookie afterward anyway; December shouldn’t get to have all the fun.

One year ago: Nutty Chocolately Swirly Sour Cream Bundt Cake
Two years ago: Chocolate Oatmeal Almost Candy Bars
Three years ago: Herbed Lima Bean Hummus
Four years ago: Pissaladiere

Printer Friendly Recipe
Lentil Salad with Squash and Goat Cheese (adapted from Bon Appétit via Smitten Kitchen)

Serves 4

The original recipe calls for arugula, which I used the first time I made this. (Actually, the pictures seem to indicate I used mixed greens.) The second time, I used kale, which I like even more. I wrote the directions for kale into the recipe; if you use arugula instead, simply add it to the salad at the end. You can also use a smaller pot to cook the lentils if you’re not adding the kale.

¾ cup green lentils
salt
1 butternut squash, peeled and cut into ½-inch cubes, seeds reserved
1 tablespoon plus 1 teaspoon olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1 bunch kale, ribs removed, leaves coarsely chopped
4 ounces goat cheese, crumbled
1 tablespoon red wine vinegar, plus additional to taste

1. Place the butternut squash on a sheet pan. Add 1 tablespoon of the olive oil, the spices, and ½ teaspoon salt; toss to coat. Roast the squash for 25 minutes, turning once. In a small bowl, mix the cleaned squash seeds with the remaining 1 teaspoon oil and a pinch of salt. Add the seeds to the baking sheet with the squash and continue to roast until the squash is tender and the seeds are browned.

2. Combine the lentils, ½ teaspoon salt, and 3 cups of water in a 3- to 4-quart saucepan; bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the lentils are tender, 18-20 minutes. Add the kale to the pot during the last 2-3 minutes of simmering. (The kale will overwhelm the size of the pot at first but will quickly wilt.)

3. Combine the lentils, squash, kale, goat cheese, and vinegar. Season with salt, pepper, and extra vinegar, if desired. Serve.