Spiced Pumpkin, Lentil and Goat Cheese Salad

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Pumpkin Week continues…

I made this salad for lunch on Sunday to share with my mother and then took leftovers to work to share with Aaron. Aaron made out like a bandit this week with home-cooked meals. Lucky dog. The recipe comes from the October 2009 issue of Bon Appetit and once you peel and seed and cube the pumpkin (is there a trick to this?) it’s easy. The pumpkin is roasted with cumin and paprika while the lentils cook on the stove. Once both are done and cooled they are mixed with the goat cheese and other ingredients. It’s actually the perfect meal for the Indian Summer we’re having in Southern California–Fall flavors served chilled.

You can find the recipe HERE.

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