Harvest Salad

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.

Harvest Salad

6 Servings

Ingredients

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)

Salt

Pepper

Arugula

Directions:

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.