My family has owned a walnut farm up near Yuba City since the mid 1800's (Go Small Farmers!) so let's just say I'm partial to walnuts over any other nut variety. My dad also grows a few vegetables each year for himself and his friends/family and when I went home a couple weeks ago I snagged a few butternut squash, peppers, and a watermelon.
I decided to make a Harvest Salad. Super simple, especially if you cheat like me and buy pre-cooked lentils and pomegranate seeds removed from the fruit (thank you Trader Joes). The salad also has roasted butternut squash and honey goat cheese. Perfect sweet savory combination for a fall dinner.
2.5 Cups Pre-Cooked Lentils (or cook your own French Green Lentils following package directions)
2/3 Cups Pomegranate Seeds
2 - 3 Cups (I used a whole Medium Size Butternut Squash) cut into 3/4 Inch Cubes
3 oz Honey Goat Cheese crumbled
2 + 1 Tbsp Olive Oil
3 Tbsp Orange Muscat Champagne Vinegar (or use regular Champagne Vinegar or Red Wine Vinegar)
Preheat oven to 350˚F. Toss butternut squash with salt, pepper, and 2 Tbsp olive oil. Cook until tender, but still firm, about 15 minutes. Remove from oven and let cool slightly. Meanwhile mix lentils, pomegranate seeds, 2 oz honey goat cheese, with 1 Tbsp olive oil and 3 Tbsp vinegar. Season to taste with salt and pepper. Toss gently with butternut squash. Toss arugula with a small amount of vinegar, oil, salt and pepper and arrange on your serving plate. Top with butternut squash/lentil mixture. Finish with remaining crumbled cheese. Serve.