Honey-Cinnamon Pumpkin Lentil Salad

Name: Honey-Cinnamon Pumpkin Lentil Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Cinnamon Pumpkin:; 400g / 14 oz pumpkin or butternut squash (pre-peeled weight), peeled then sliced in 1cm / ½" thick slices then bite size wedges; 2 tbsp extra virgin olive oil; 1 tsp cinnamon; 1/2 tsp all spice; 1/4 tsp salt; Salad:; 800g/ 28oz canned lentils , well drained & patted dry (Note 1); 2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones); 1/2 red onion , finely sliced; 3 tsp fresh thyme leaves; Honey Walnuts (optional, can just use plain walnuts, Note 2):; 3/4 cup walnuts (or pecans); 1 1/2 tbsp honey (must be runny, so warm if super-thick), or maple syrup; 1/4 tsp cinnamon; Pinch of salt; Dressing:; 2 tbsp red wine vinegar; 2 tbsp honey; 4 tbsp extra virgin olive oil; 1 garlic clove (small), finely grated; 1/4 tsp allspice powder; 1/4 tsp ginger powder; Salt and pepper

Prep 15m

Cook 25m

Total 40m

This Honey-Cinnamon Pumpkin Lentil Salad is a delightful combination of roasted pumpkin, lentils, and honey walnuts, tossed with a zesty dressing. The warm spices of cinnamon and allspice add depth to the sweet and savory flavors of this dish, making it a perfect autumn salad.

Lentil Salad

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 4)

400g / 14 oz pumpkin or butternut squash (pre-peeled weight), peeled then sliced in 1cm / ½" thick slices then bite size wedges

2 tbsp extra virgin olive oil

800g/ 28oz canned lentils , well drained & patted dry (Note 1)

2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)

1/2 red onion , finely sliced

3 tsp fresh thyme leaves

3/4 cup walnuts (or pecans)

1 1/2 tbsp honey (must be runny, so warm if super-thick), or maple syrup

2 tbsp red wine vinegar

4 tbsp extra virgin olive oil

1 garlic clove (small), finely grated

1/4 tsp allspice powder

1/4 tsp ginger powder

Nutrition Facts

Calories

564kcal

28%
Fat

29g

1%
Saturated Fat

3g

0%
Carbohydrates

57g

2%
Fiber

11g

0%
Sugar

10g

0%
Protein

17g

0%
Cholesterol

0mg

0%
Sodium

285mg

14%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Lentils – I’ve just used canned here, for convenience. Make sure you drain well and dry them as best you can, otherwise it can make the salad watery. If needed, spread out on tea towels and pat dry.

To cook your own, you will need 1 cup dried green or brown lentils. Cook per this recipe (including flavourings).

2. Walnuts – Candied walnuts adds an extra wow factor here, but it’s also lovely with just plain walnuts (for a quicker option!). Pecans will work just as well. For a non-nut option, try pepitas. Just something to add some nutty crunch! Textures are always good in a salad.

3. Substitutions – lots of possibilities here, whilst still achieving a similar balance of flavours!

Pumpkin – switch with sweet potato, winter squash Greens – spinach, marinated shredded kale (use this method), silverbeet (chard/swiss chard), anything that can be sliced so it kind of “melds” well with lentils nicely Walnuts – per Note 2 above Red wine vinegar – any other type of vinegar that’s not as harsh as plain white vinegar. eg. sherry, white wine vinegar, champagne vinegar, even cider vinegar.

4. Storage – Keeps well for 3 days. Best to keep Dressing separate if you can, but even if dressed, it keeps better than most salads.

5. Nutritionper serving, assuming 4 servings.

Honey-Cinnamon Pumpkin Lentil Salad

Ingredients

Cinnamon Pumpkin

Salad

Honey Walnuts (optional, Can Just Use Plain Walnuts, Note 2)

Dressing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts