Best 3 Spiced Pumpkin Lentil And Goat Cheese Salad Recipes

Embark on a culinary journey with our tantalizing spiced pumpkin lentil and goat cheese salad, a symphony of flavors that will delight your taste buds. This vibrant salad boasts a medley of roasted pumpkin, earthy lentils, creamy goat cheese, and a medley of crisp greens tossed in a tangy dressing. Alongside this main event, discover a collection of equally enticing recipes that are sure to elevate your dining experience. Indulge in the comforting warmth of our pumpkin soup, a velvety blend of roasted pumpkin, aromatic spices, and creamy coconut milk. Treat yourself to a delightful pumpkin and goat cheese tart, where a flaky crust cradles a filling of roasted pumpkin, creamy goat cheese, and a hint of thyme. For a refreshing twist, try our pumpkin and arugula salad, featuring roasted pumpkin, peppery arugula, tangy feta cheese, and a drizzle of balsamic dressing. Prepare to be captivated by the flavors and textures of these pumpkin-inspired dishes.

Check out the recipes below so you can choose the best recipe for yourself!

WARM LENTIL SALAD WITH GOAT CHEESE

Warm Lentil Salad With Goat Cheese image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

Steps:

In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams

SPICY SQUASH SALAD WITH LENTILS AND GOAT CHEESE

Spicy Squash Salad With Lentils and Goat Cheese image

Make and share this Spicy Squash Salad With Lentils and Goat Cheese recipe from Food.com.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup black lentils or 3/4 cup green lentil
6 cups peeled seeded and cubed butternut squash (1-inch cubes, from about a 2-pound squash) or 6 cups sugar pumpkin (1-inch cubes, from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1/2 teaspoon hot smoked spanish paprika
1/2 teaspoon regular paprika
1/2 teaspoon coarse salt
4 cups baby arugula
1 cup soft crumbled goat cheese
1/4 cup thinly sliced mint leaf (optional, I used this, but added it after I took a photo)
1 tablespoon red wine vinegar, plus additional to taste
roasted seeds from your butternut squash (about 1/2 cup)

Steps:

Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
Combine lentils, pumpkin, any oil you can scrape from the baking sheet (I didn't get enough for this to be worth it) with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.

Nutrition Facts : Calories 321.5, Fat 11.1, SaturatedFat 1.5, Sodium 308.9, Carbohydrate 47.7, Fiber 15.9, Sugar 5.8, Protein 12.1

SPICED BUTTERNUT SQUASH, LENTIL AND GOAT CHEESE SALAD

Spiced Butternut Squash, Lentil and Goat Cheese Salad image

From Bon Appetit, this fall salad balances earthy, tangy, sweet and creamy flavors. Only 196 calories per serving.

Provided by Epi Curious

Categories Lentil

Time 1h

Yield 8 salads, 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup green lentil
6 cups butternut squash, peeled and cut in 1-inch pieces OR
6 cups pumpkin, peeled and cut in 1-inch pieces
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup goat cheese, soft, crumbled
1/4 cup mint leaf, thinly sliced
1 tablespoon red wine vinegar

Steps:

Place lentils in a small bowl. Cover with cold water and soak 10 minutes. Drain.
Cook lentils in boiling salted water until tender, but firm, about 30 minutes. Drain lentils. rinse under cold water, then drain gain.
Preheat oven to 375 egrees. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt. Arrange squash in a single layer n baking sheet; roast 20 minutes. Turn squash over and roast 10 to 15 minutes longer. Cool.
Combine lentils, pumpkin and oil from baking sheet with arugula, half the goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Tips:

Choose the right pumpkin. Sugar pie pumpkins or butternut squash are best for this salad because they're sweet and have a firm texture that holds up well when cooked.
Roast the pumpkin in advance. This will help to bring out its natural sweetness and make it easier to peel and cube.
Use a variety of lentils. Different lentils have different textures and flavors, so using a mix will add interest to your salad.
Don't overcook the lentils. They should be tender but still hold their shape.
Make the dressing ahead of time. This will allow the flavors to meld and develop.
Serve the salad warm or at room temperature. This will help the flavors to shine through.

Conclusion:

This spiced pumpkin, lentil, and goat cheese salad is a delicious and healthy fall dish. It's packed with flavor and nutrients, and it's easy to make. The roasted pumpkin adds a touch of sweetness, while the lentils and goat cheese add protein and creaminess. The dressing is tangy and flavorful, and it brings all of the ingredients together perfectly. This salad is sure to be a hit at your next gathering.