Spicy squash, lentil, goat cheese salad over Tatsoi - Crossroads Community Farm

Name: Spicy squash, lentil, goat cheese salad over Tatsoi - Crossroads Community Farm
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-pound 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 OR tatsoi; 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

crossroadscommunityfarm.com

from the Smitten Kitchen: https://smittenkitchen.com/2010/10/spicy-squash-salad-with-lentils-and-goat-cheese/

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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-pound 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 OR tatsoi
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