Spicy Squash Salad with Lentils and Goat Cheese recipe | PCC Community Markets

Ingredients

• 6 cups peeled, seeded and cubed butternut squash (1-inch cubes from about a 2-pound squash)
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika, or more to taste
• 1/2 teaspoon coarse salt
• 3/4 cup green lentils
• 4 cups arugula
• 1 cup soft crumbled goat or sheep's milk cheese, divided
• 1/4 cup thinly sliced mint leaves (optional)
• 1 tablespoon red wine vinegar, plus additional to taste
• Salt and pepper, to taste