Bursting with flavor, color and texture, this beautiful salad is easy to make and guaranteed to receive ooohs and aahhhs. We’re partial to making it with the Goat’s Milk Gouda included in our Vermont Artisan Cheese Sampler and serving as part of an unforgettable holiday buffet.
Preheat oven to 375°F.
Cover lentils with cold water, soak 10 minutes, then drain. Add lentils to boiling salted water and cook until tender, but still firm (about 30 minutes). Drain lentils, rinse under cold water, then drain again. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange squash cubes in single layer on a baking sheet, roast 20 minutes, turn squash and continue roasting until tender (10 to 15 minutes). Remove from oven and cool. Combine lentils, squash and oil from baking sheet with arugula, ½ cup goat cheese, vinegar, 1 tablespoon oil and mint. Season with salt and pepper. Divide baby arugula between 6 salad plates. Arrange lentil mixture on top. Garnish with ½ cup goat cheese. 6 servings.