The Best Winter Salad – Seriously


In the winter I am pretty much a salad hater.  I just can’t get behind the arugula and mixed greens that I love in the spring and summer, they all just seem so blech…  Until this weekend.

In full disclosure I did not create this recipe, in fact besides finding the recipe and eating it, I have done nothing constructive.  Mark has made this salad two times in four days and I have enjoyed it everytime.  
Spiced Butternut Squash and Lentil Salad Ingredients
3/4 cup lentils
1 medium butternut squash, peeled and “cubed”
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
4 cups baby arugula
1/2 cup soft goat cheese, crumbled
1 tablespoon red wine vinegar


When we first made this it was for an impromptu New Year’s Eve dinner, happily lentils are lucky on New Years Eve.  Also lucky is that all of these ingredients were available prepared.  I am no “Semi-homemade” but, if you want to save time you can find butternut squash already peeled and cut into chunks (Trader Joe’s, Wegman’s) and lentils that have already been cooked (Trader Joe’s, Whole Foods, Wegman’s).  Major, major time savers.

Otherwise, you can peel the squash and then cut it into 1″ thick rounds until you reach the base of the squash, and then cut the base in half and continue to cube.  I’d recommend keeping the pieces on the larger side, and forgo the urge for perfectly small squares.  The larger pieces stay firmer and provide a great texture.  I promise, it’s really very simple, and nearly impossible to screw up.

Toss the cubed squash with cumin, paprika and salt and bake in a 400 degree oven for 20 minutes, and then flip the pieces and cook for another 15 minutes.  
 
Look at those delicious pieces of squash — ahh, Heaven!
Let the squash cool and then layer it with the lentils, which I had at room temperature, but they could also be warm, and the crumbled goat cheese and argula… Or, you could skip the arugula, it’s still pretty healthy.

To dress the “best winter salad ever” combine the left over oil/juice from the pan the squash baked on, red wine vinegar and salt and pepper to taste.

I realize this doesn’t seem too salad-y, but it is a great way to play with new ingredients (lentils or goat cheese), and it is beautiful to see and eat and really affordable to prepare and it keeps well for leftovers.

Share with friends, I am sure this is lucky after New Years, too!

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