Spiced Pumpkin, Lentil, and Goat Cheese Salad
When Thanksgiving is over and you are wondering what to do with all those centerpiece pumpkins…grab the prettiest one and try this delicious salad that balances earthy, tangy, sweet, and creamy flavors. Feel free to substitute butternut squash – if you’d rather.
See Miss Jane’s wine suggestions at the end!
Ingredients:
- 3/4 cup French green lentils
- 6 cups 1-inch pieces peeled seeded pumpkin (from about one 2-pound whole pumpkin)
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika
- 1/2 teaspoon sea salt
- 4 cups arugula
- 1 cup soft goat cheese, crumbled
- 1/4 cup thinly sliced mint leaves
- 1 tablespoon red wine vinegar
Preparation:
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook the lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons of the olive oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of the goat cheese crumbles, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
Yields 6 servings
Pairing Perfection:
For this dish, you need a wine that can stand up to the acidity in the dressing, the natural saltiness of the goat cheese, the slight heat of the paprika and the bitterness in the arugula.
A white wine would probably be the best bet, as we need a wine that is high acid, very fruity, and with absolutely no tannin, oak, or other bitterness. There are lots of wines that will fit the bill, and here are a few of my favorites!
Chenin Blanc…try an old world version such as Vouvray or Saumur. For a new world twist, try one of the absolutely delicious Chenins of South Africa….some of my favorites include Kanu, Mulderbosch, and Nederburg Estates. Chenin Blanc is an under-appreciated wine that is an ideal pairing partner for many salads, vegetable dishes, and goat cheese!
Riesling…Hopefully you have some of this leftover from Turkey Day, as it is an outstanding wine for the tastes and flavors of Thanksgiving. Try either a dry version or one with just the slightest tickle of sweetness…it will tone down the spice of the paprika and bounce of the saltiness of the goat cheese. My “current favorite” is Pacific Rim Riesling…they make a variety of styles and sweetness levels, so you can find one you adore.
Prosecco – Italy’s most beloved sparkler is another ideal pairing partner. Naturally high in acidity, full of lemon-lime-green apple-pear fruit flavors, and with that unmistakable bubbly thirst-quench-ability, it’s a natural. All Prosecco is good, but my reigning favorite producer is Bisol…followed by Carpene Malvolti and the always inexpensive Mionetto.
Whatever your choice, enjoy!