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Honey-Cinnamon Pumpkin Lentil Salad
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Prep Time
15m
Cook Time
25m
Total Time
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.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Cinnamon Pumpkin
Salad
Honey Walnuts (optional, Can Just Use Plain Walnuts, Note 2)
Dressing
Steps
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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.
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories564kcal28%
-
Fat29g1%
-
Saturated Fat3g0%
-
Carbohydrates57g2%
-
Fiber11g0%
-
Sugar10g0%
-
Protein17g0%
-
Cholesterol0mg0%
-
Sodium285mg14%
Percent Daily Values are based on a 2,000 calorie diet.