Roasted Butternut Squash, Lentil and Fresh Mozzarella Salad
Prep Time:
Cook Time:
Serves:
Serves 8
Ingredients
¾ cup French green lentils
8 cups 1-inch pieces of peeled, seeded butternut squash
3 tablespoons extra virgin olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon sea salt
4 cups baby arugula
1 cup fresh mozzarella cheese torn into small pieces
¼ cup thinly sliced mint leaves
1 Tablespoon red wine vinegar
Preparation
Bring a pot of water to a boil over high heat.
Add lentils and cook on simmer for 10 minutes.
Remove from heat and let stand for 10 minutes.
Drain in a colander and set aside.
Preheat oven to 375F.
Place butternut squash in large bowl.
Toss with 2 Tablespoons olive oil, cumin, paprika, and sea salt.
Arrange butternut squash in single layer on baking sheet and roast 20 minutes.
Turn squash over.
Roast until tender, another 10 to 15 minutes.
Cool.
Combine lentils, squash and oil from baking sheet with arugula, half of mozzarella, mint, vinegar, and 1 tablespoon oil.
Season with salt and pepper.
Divide among plates.
Top with remaining mozzarella cheese.