Spiced Pumpkin, Lentil and Goat Cheese Salad

I adapted this recipe from the October (2009) issue Bon Appetit. I added about 1/2 cup of toasted pecans and one chicken breast (grilled and then sliced) for the carnivores in the household to add into their salad. This recipe needed a bit of extra balsamic vinaigrette to really finish it, so I’d plan on adding a bit of extra, if you plan to make this.
This salad is very adaptable. You could substitute blue cheese, if you prefer. This could be a fabulous first course, or, if served in larger portions, it’s a great entree salad. Toasted pumpkin seeds would be nice, too. Substitute lettuce or spinach if you’re not a fan of arugula.

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