Spiced Pumpkin, Lentil, and Goat Cheese Salad

INGREDIENTS

• 1 cup soft goat cheese, crumbled
• 4 cups baby arugula
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 3/4 cup French green lentils*
• 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
• 1/2 teaspoon sea salt
• 1/4 cup thinly sliced mint leaves
• 3 tablespoons olive oil, divided
• 1 teaspoon hot smoked Spanish paprika**