Recipe adapted from Bon Appetite Magazine. I made it with butternut squash instead of pumpkin.
This Spiced Butternut Squash, Lentil, Arugula & Goat Cheese Salad is one of my Fall favorites because has only 4 ingredients but so much flavor. As Bon Appetit says “it balances earthy, tangy, sweet and creamy flavors” in the most fantastic way!
Butternut Squash roasted and spiced with EVOO, cumin, smoked paprika and salt, Arugula and French Lentils all tossed with EVOO, red wine vinegar, goat cheese and fresh mint. It’s packed with nutrients and so delicious!
Made this today with the remaining squash from yesterday’s Harvest Tacos and it was even better than I remembered. Recipe from Bon Appetit, we’ve been making this salad for years and I can’t recommend it enough.
Scroll down to see the recipe.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...