Spicy Squash Salad w/ Lentils

1/4  cup		black or green lentils
2  cups		butternut squash, peeled, seeded and cubed
1  tablespoon		olive oil, divided
1/4  teaspoon		ground cumin
1/8  teaspoon		hot smoked Spanish paprika
3  ounces		arugula
1/3  cup		soft crumbled goat cheese
2  tablespoons		thinly sliced mint leaves
1  teaspoon		red wine vinegar

Tip: Click on the ingredient links to learn the nutritional information for all the Spicy Squash Salad w/ Lentils ingredients. The serving size for any ingredient in Spicy Squash Salad w/ Lentils may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils, pumpkin, any oil you can scrape from the baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired. Divide among plates and pass with remaining goat cheese to sprinkle.