Spicy Squash Salad with Lentils, Goat Cheese, and Arugula

3/4 cup black or green lentils


6 cups peeled, seeded and cubed butternut squash (1-inch cubes) (from about a 2-pound squash)


Olive oil

1 teaspoon ground cumin


1 teaspoon paprika


1/2 teaspoon coarse salt


Baby arugula

Soft crumbled goat cheese
 (omit if you're Alli)


1 tablespoon red wine vinegar, plus additional to taste

Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, add lentils to boiling salted water and cook until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils, squash, arugula, goat cheese, olive oil, and red wine vinegar.