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 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 | ½ cup roasted pepitas or pumpkin seeds
Preparation
1. Place lentils in a pot of boiling water. | 2. Simmer for 10 minutes. | 3. Turn off heat and set aside for 10 minutes. | 4. Drain and let cool. | 5. Preheat oven to 375°F. | 6. Place butternut squash in large bowl. | 7. Toss with 2 Tablespoons olive oil, cumin, paprika, and sea salt. | 8. Arrange butternut squash in single layer on baking sheet and roast 20 minutes. | 9. Turn squash over. | 10. Roast until tender, 15-20 minutes. | 11. Let cool. | 12. Combine lentils, squash and oil from baking sheet with arugula, half of mozzarella, mint, vinegar, and 1 Tablespoon olive oil. | 13. Season with salt and pepper. | 14. Divide among plates. | 15. Top with remaining mozzarella cheese and pepitas.