This hearty salad is a nod to fall, from here in New England to travels along the Mediterranean. The creamy butternut squash is roasted with aromatic cumin, sweet paprika and the goodness of Olivio Buttery Spread, then tossed with hearty lentils, refreshing mint and an earthy goat cheese which balances out the exotic. Toasted almonds add the perfect crunch and a splash of red wine vinegar brings everything together over a bed of spicy arugula. Grab a hunk of home-made focaccia and a glass of Rioja, pretty please! Let’s sit down and toast to yet another successful harvest.
- Preheat oven to 375*F
- Soak lentils in cold water for 10 minutes; drain.
- Place lentils in a small pot and cover with salted water. Bring to a boil and cook until tender but
still firm, about 30 minutes. Rinse under cold water and drain.
- Place butternut squash or sugar pumpkin in large bowl; toss with 2 tablespoons melted Olivio Buttery Spread, cumin, paprika,
and sea salt. Arrange butternut squash in single layer on baking sheet; roast 15 minutes. Turn butternut squash over. Roast until tender, 10 to 15 minutes. Cool.
- Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Divide among plates; garnish with remaining goat cheese and a sprig of mint.