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Serves: 4-6
This fall salad can be served as a side dish or made into a meal. The tart burst of fresh pomegranate seeds add a crunchy delight and balances the earthy flavors of the squash and lentils. Pairs beautifully with Bokisch Albarino!
Ingredients
- 1 cup cooked lentils
- 2 cups baby spinach and arugula greens
- 1 Delicata Squash
- 4 oz crumbed goat cheese
- ¼ cup fresh pomegranate seeds
- 1 teaspoon smoked Spanish paprika (Pimenton de la Vera)
- 1 teaspoon ground cumin
- 1 handful chopped parsley
- Extra Virgin Olive oil
- Sherry Vinegar
- Salt and Pepper
Instructions
- Cut the ends off the Delicata Squash, clean out the seeds with a spoon and cut into half moons.
- Toss the squash pieces in a bowl with a couple tablespoons of olive oil, the paprika, cumin and a teaspoon of sea salt.
- Roast on a baking pan at 375 for 20-30 minutes until soft and roasted along the edges. Let cool.
- Combine the lentils, squash, greens, goat cheese, pomegranate seeds and chopped parsley in a bowl. Toss with olive oil, vinegar and salt and pepper to taste.
Notes
One thing I love about Delicata Squash is that you don't have to peel it! The skins are delicious and also look beautiful with their racy stripes!
The Delicata Squash below was grown at Wild Rose Farms in Blue Lake, California, where our son works during the weekends while attending Humboldt State University.
Make sure to use really good olive oil, like our Extra Virgin from Terra Alta Vineyards!
