I am obsessed with fall. Sweaters, boots, bonfires and my beloved pumpkin spice latte are all reasons I jump for joy when September rolls around. While I may be ready to whip out soups, stews and hearty dinners, the weather doesn’t always work with me. That’s why I love this lentil, squash and goat cheese salad. Light enough to be eaten on hot days yet subtly giving a nod to cooler temps ahead, this salad is fast and satisfying.
I used black lentils as I love the color and mild flavor and I used butternut squash because it is sweet and crunchy when eaten raw. This is a meatless salad but trust me you will definitely get your protein needs met by the lentils. Just a half cup of cooked black lentils packs in about 12 grams of protein and 9 grams of fiber. This translates to a full happy stomach! Throw in sunflower seeds, cranberries and creamy goat cheese and you will be a happy camper!
If you want to make this salad a super fast weeknight dinner, you can buy pre-cooked lentils and cubed or spiralized butternut squash from most well stocked grocery stores.
Lentil, Squash and Goat Cheese Salad
- 4 cups arugula
- 1 cup black lentils, cooked according to package directions
- 1 small butternut squash, cubed or spiralized
- ½ cup crumbled goat cheese
- ¼ cup dried cranberries
- ¼ cup sunflower seeds, roasted and unsalted
- Drizzle of balsamic vinegar
Divide arugula between four plates. Top with squash, lentils, cheese, sunflower seeds, cranberries and drizzle with balsamic vinegar.