Spiced Butternut Squash Lentil and Goat Cheese Salad

Ingredients

• 3⁄4 cup green lentil
• 6 cups butternut squash, peeled and cut in 1-inch pieces OR
• 6 cups pumpkin, peeled and cut in 1-inch pieces
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1⁄2 teaspoon sea salt
• 4 cups baby arugula
• 1 cup goat cheese, soft, crumbled
• 1⁄4 cup mint leaf, thinly sliced
• 1 tablespoon red wine vinegar

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