Squash, Lentil & Goat Cheese Salad
Squash, Lentil & Goat Cheese Salad
This salad boasts flavor galore! Lentils lightly tossed in vinaigrette and roasted caramelized squash and onions top this exciting spinach-arugula mix.
Ingredients
- 1 bag Fresh Express Spinach & Arugula Salad
- 1/2 cup dried French green lentils rinsed and drained
- 1 medium zucchini cut into ¼-inch rounds
- 1 medium yellow Crookneck squash cut into ¼-inch rounds
- 1 small red onion cut into 6 wedges, layers separated
- 1 tablespoon olive oil
- Coarse salt
- Ground pepper
- 12 ounces cherry or grape tomatoes (1 basket) cut in half
- 4 ounces goat cheese crumbled
Instructions
- Place lentils in a medium saucepan.
- Cover with cold water by two inches.
- Bring to a boil.
- Reduce heat and simmer, partially covered, stirring occasionally until lentils are tender, about 20 minutes.
- Drain and transfer lentils to a medium mixing bowl.
- Toss lentils with half the vinaigrette and let cool.
- Preheat oven to 450 degrees.
- Toss zucchini, yellow squash and onion with olive oil.
- Season with salt and pepper.
- Place on a rimmed baking sheet and roast until vegetables are tender and browned, about 10-15 minutes.
- Remove from oven and allow to cool at room temperature.
- In a large bowl, combine Fresh Express Spinach & Arugula salad and tomatoes.
- Add the lentils and toss to combine.
- Divide salad onto four plates.
- Top with roasted vegetables and goat cheese.
- Drizzle remaining vinaigrette over the salads and serve.
Made with
