Ingredients
Units
Scale
Salad:
- 3 cups cubed pumpkin or butternut squash
- 1 Tbsp. olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 3/4 cup dried green lentils
- 4 cups baby kale or salad greens
- 1/3 cup shredded Manchego cheese
Dressing:
- 1 Tbsp. shallots, finely chopped
- 1 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 2 Tbsp. olive oil
Instructions
- Preheat the oven to 375 F/190 C. Line a rimmed baking sheet with parchment or foil.
- Toss the pumpkin with oil, paprika, cumin, and salt. Pour the cubes onto the prepared baking sheet and arrange them into a single layer, allowing space between each piece. Roast for 30 minutes, turning cubes over halfway through cooking time.
- Bring 2 cups of water to a boil in a medium saucepan. Add a teaspoon of salt if desired, then add the lentils. Cook for 30 minutes or until tender but still firm. Drain in a mesh strainer and rinse with cool water. Set aside.
- Make the dressing by combining shallots, vinegar, mustard, and oil in a jar with a screw-top lid. Cover and shake until the ingredients are combined. Add salt and pepper if desired.
- Assemble the salad by equally dividing the kale among 4 plates or bowls. Top greens with roasted pumpkin and lentils. Garnish with cheese and a drizzle of the dressing.