Squash, Lentil & Goat Cheese Salad

Squash, Lentil & Goat Cheese Salad

Squash, Lentil & Goat Cheese Salad

This salad boasts flavor galore! Lentils lightly tossed in vinaigrette and roasted caramelized squash and onions top this exciting spinach-arugula mix.
Course Salad
Cuisine Grains / Lentils
Servings 4 people


  • 1 bag Fresh Express Spinach & Arugula Salad
  • 1/2 cup dried French green lentils rinsed and drained
  • 1 medium zucchini cut into ¼-inch rounds
  • 1 medium yellow Crookneck squash cut into ¼-inch rounds
  • 1 small red onion cut into 6 wedges, layers separated
  • 1 tablespoon olive oil
  • Coarse salt
  • Ground pepper
  • 12 ounces cherry or grape tomatoes (1 basket) cut in half
  • 4 ounces goat cheese crumbled


  • Place lentils in a medium saucepan.
  • Cover with cold water by two inches.
  • Bring to a boil.
  • Reduce heat and simmer, partially covered, stirring occasionally until lentils are tender, about 20 minutes.
  • Drain and transfer lentils to a medium mixing bowl.
  • Toss lentils with half the vinaigrette and let cool.
  • Preheat oven to 450 degrees.
  • Toss zucchini, yellow squash and onion with olive oil.
  • Season with salt and pepper.
  • Place on a rimmed baking sheet and roast until vegetables are tender and browned, about 10-15 minutes.
  • Remove from oven and allow to cool at room temperature.
  • In a large bowl, combine Fresh Express Spinach & Arugula salad and tomatoes.
  • Add the lentils and toss to combine.
  • Divide salad onto four plates.
  • Top with roasted vegetables and goat cheese.
  • Drizzle remaining vinaigrette over the salads and serve.
Made with
Spinach & Arugula

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