Photo: Anna Pelzer
spicy squash salad with lentils and goat cheese
11 ingredients
openrecipes
Odds are, this week is full of sugar for you. Chewy sugar, hard shiny sugar, sugar molded into candy corn, fluffed into , coating , and that doesn’t even include the peanut butter cups you’ll pilfer from your kid’s trick-or-treat bucket this weekend followed by the sweet slide from Thanksgiving’s marshmallow-topped sweet potatoes and December’s minty candy canes.
Estimated Nutrition (whole recipe, rough)
289
Calories
7g
Protein
23g
Fat
15g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup black or green lentils
- 6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika*
- 1/2 teaspoon coarse salt
- 4 cups baby arugula (I skipped this)
- 1 cup soft crumbled goat cheese
- 1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
- 1 tablespoon red wine vinegar, plus additional to taste
- Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes