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Squash, Lentil & Goat Cheese Salad Recipe

This salad boasts flavor galore! Lentils lightly tossed in vinaigrette and roasted caramelized squash and onions top this exciting spinach-arugula mix.



  • 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 (1 basket) cherry or grape tomatoes, 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.

Dressing Ingredients:

  • 3 tablespoons red-wine vinegar
  • 2 teaspoon Dijon mustard
  • 1/4 cup canola oil

Dressing Instructions:

  • Combine vinegar and mustard.
  • Pour oil in a slow, steady stream, whisking constantly until emulsified.
  • Add chopped onion.
  • Season with salt and pepper.
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Store it Smart

Keep leftover salad in its original container because it’s especially designed for keeping salad fresh for longer. Just seal it as tightly as possible.

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