Spiced Squash, Lentil and Goat Cheese Salad

• 3/4 cup green lentils
• 6 cups 1-inch pieces peeled seeded butternut squash (from about one 2-pound squash)
• 3 Tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp hot smoked paprika
• 1/2 tsp sea salt
• 4 cups baby spinach
• 1 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves
• 1 Tbsp red wine vinegar

1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

2. Preheat oven to 375°F. Place squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt. Arrange squash in single layer on baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10 to 15 minutes. Cool.

3. Combine lentils, squash and oil from baking sheet with spinach, half of goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.