This Roast Pumpkin and Lentil Salad is a hearty, nutritious, and wholesome fall dish that can be enjoyed warm or cold. Plus, it’s both plant-based and gluten-free!
It’s hard to believe that sweater weather still hasn’t arrived in our country, especially with the unseasonably warm temperatures we’ve been experiencing. Wearing a t-shirt in November? It feels almost unreal!
Before the chill sets in, let’s savor a few more fresh, seasonal dishes like this vibrant Roast Pumpkin and Lentil Salad.
INGREDIENTS
- 400 grams cooked brown lentils
- 500 grams pumpkin
- 100 grams baby spinach
- 1 red onion
- Olive oil
- Salt & pepper
- Fresh thyme
Toppings:
- 3/4 cup pecans
- 1/4 cup pumpkin seeds
- 1 tbsp maple syrup
- Salt & pepper to taste
- 1/2 tsp cinnamon
Dressing:
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 4 tbsp olive oil
- 1 garlic clove, minced
INSTRUCTIONS
Cook the Lentils: If using dry lentils, rinse about 100 grams under running water, then cook them in salted water for 30-40 minutes, or until tender. Alternatively, use 400 grams of pre-cooked canned lentils, draining and rinsing them well.
Prepare the Pumpkin: Preheat the oven to 200°C (390°F). Line two baking trays with parchment paper. Slice the pumpkin into cubes, removing the seeds, until you have about 500 grams. Arrange on a large tray, drizzle with olive oil, and season with salt, pepper, and thyme. Roast in the oven for 20 minutes, or until the pumpkin is tender and lightly caramelized at the edges. Once done, remove from the oven and set aside. Reduce the oven temperature to 160°C (320°F).
Toast the Toppings: Roughly chop the pecans and pumpkin seeds. Toss them with maple syrup, salt, pepper, and cinnamon until well-coated. Spread them out on a smaller baking tray and roast in the oven for 15 minutes at 160°C (320°F), or until golden brown and fragrant. Once baked, set aside to cool.
Make the Dressing: In a jar, combine the apple cider vinegar, maple syrup, olive oil, and minced garlic. Secure the lid and shake well until the dressing is emulsified.
Wilt the Spinach: Heat a small amount of olive oil in a pan over medium heat. Add the baby spinach and sauté until wilted.
Assemble the Salad: In a large bowl, combine the cooked lentils, sautéed spinach, roasted pumpkin, and sliced red onion. Drizzle with the dressing and toss everything together. Top with the toasted pecans and pumpkin seeds.
Serve: Serve immediately or refrigerate for up to 3 days.
NUTRITION INFORMATION (PER SERVING)
- Calories: 336
- Total Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Cholesterol: 0mg
- Sodium: 212mg
- Carbohydrates: 31g
- Fiber: 9g
- Sugar: 10g
- Protein: 9g
This colorful and nourishing salad is a perfect way to celebrate fall while keeping things light and healthy.
