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Roast Pumpkin and Lentil Salad

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A flavorful and nutritious salad featuring roasted pumpkin, hearty lentils, and a tangy dressing, perfect for any occasion.

Ingredients

Scale
  • 2 cups pumpkin, peeled and cubed
  • 1 cup cooked lentils (green or brown)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 cups mixed greens (spinach, arugula, or your choice)
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup (for sweetness)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the pumpkin by peeling and cubing it into 1-inch pieces, then place in a large mixing bowl.
  3. Drizzle the cubed pumpkin with olive oil, cumin, smoked paprika, salt, and pepper, and toss to coat.
  4. Spread the seasoned pumpkin cubes on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway.
  5. Cook lentils according to package instructions, usually about 20-25 minutes in 2 cups of water, or use canned lentils.
  6. Combine the mixed greens, roasted pumpkin, and cooked lentils in a large salad bowl.
  7. Crumble feta cheese over the top, if desired.
  8. Whisk together balsamic vinegar and honey (or maple syrup) in a small bowl, then drizzle over the salad and gently toss.
  9. Plate the salad and serve with additional seasoning if desired.

Notes

This salad can be made ahead of time; roast the pumpkin and cook the lentils in advance and mix everything right before serving to keep greens fresh. You can also substitute pumpkin with butternut squash or sweet potatoes.

Nutrition

Keywords: roast pumpkin, lentil salad, fall recipes, vegetarian salad, healthy salad, flavorful salad

Find it online: https://sprinklespoon.com/roast-pumpkin-lentil-salad-recipe/