Spicy squash salad with lentils and goat cheese from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • purrviciouz on April 16, 2020

    I like this easy weeknight salad. I also didn't add arugula and didn't think it needed it. I added extra vinegar and pumpkin seeds for some crunch. I loved how the first half of the goat cheese sort of creamed to coat everything when mixed with the vinegar.

  • kari500 on January 26, 2020

    I also made this with feta. I used TJs pre-made lentils instead of cooking my own, and bought roasted and salted pumpkin seeds. Left out the arugula. We aren't thrilled with the mint; maybe dill might work better for us? Or a little sliced chive or scallion? Also, if I make this again I will use lemon juice instead of red wine vinegar. I expected to love this, and only like it.

  • shoffmann on November 06, 2017

    We enjoyed this. The squash would have been far too mushy if I cooked for the full time. I think I pulled it out at around 20-25 minutes instead of the 30-35 minutes called for. I also used feta instead of goat cheese. I will very likely make this again.

  • ellabee on March 05, 2014

    Used green lentils; next time I will ignore Perelman's instructions to cook them in vigorously boiling water, which agitated them too much & turned some to mush before most were done. Lentils cool quickly spread on a baking sheet. Liked this a lot and will make often -- delicious and nutrient-dense, especially if you include the arugula, which is IMO essential for taste and texture. Optional ribbons of mint and topping of toasted pepitas (hull-less pumpkin seeds) added a lot.

  • vinochic on March 13, 2013

    Easy to make, filling and tasty. I used puy lentils, and a sheep feta instead of the goat cheese. I did serve it with arugula as well. Make sure the lentils and squash are completely cooled, otherwise it will all get mushy when you mix it together.

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