Thursday, January 3, 2013

Sweet Potato, Lentil and Goat Cheese Salad

It’s January 3rd, and chances are,  you are sweating your tookus off at the gym, watching those calories, and saying your “Hail Mary's” as you hop on the scale, post the sugar cookie coma of Christmas 2012. No? Perhaps that’s just me.

Well,  a salad recipe sounds so appropriate right now, and it’s a salad with goat cheese no less (!). Goat cheese can make anything taste better, don't you think?  

Thanks Lemons and Lima Beans for sharing with us! 

Sweet Potato, Lentil, and Goat Cheese Salad
Yield: 6 as an appetizer, 3 as a main

3/4 cup green lentils
6 cups cubed sweet potato, 3-5 sweet potatoes depending on size
3 tablespoon extra virgin olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika or Hungarian paprika
1/2 teaspoon coarse salt
2 large bunches arugula (about 4 cups)
1 cup soft crumbled goat cheese, divided
1 tablespoon red wine vinegar, plus additional to taste

Preheat the oven to 400°F. Toss the sweet potatoes with 2 tablespoons oil, cumin, paprika, and salt. Arrange in a single layer on a lined baking sheet and roast for 20 minutes. Flip the pieces and roast for an additional 10-15 minutes or until tender. Cool and set aside.

Meanwhile, soak the lentils for 10 minutes in a small bowl, then drain. In a large pot, cook the lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water than drain and cool.

Combine the lentils, sweet potatoes, any accumulated oil from pan, arugula, half of the goat cheese, vinegar, and 1 tablespoon oil. Season with salt and pepper and additional vinegar if desired. Divide among plates and sprinkle with remaining goat cheese.

Adapted from Smitten Kitchen

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