Sweet & Savory Honey-Cinnamon Pumpkin Lentil Salad
Honey-Cinnamon Pumpkin Lentil Salad
Introduction
Honey-Cinnamon Pumpkin Lentil Salad is a delightful and nutritious dish that is perfect for a light lunch or a hearty side. This salad combines sweet and savory flavors with a mix of textures that make every bite enjoyable. The warm roasted pumpkin is paired with protein-rich lentils, fresh greens, and crunchy walnuts, all dressed with a sweet honey vinaigrette. It’s a unique blend of tastes that will surely please your palate!
Why Make This Recipe
There are many reasons to make Honey-Cinnamon Pumpkin Lentil Salad. First, it’s packed with nutrients, making it a healthy choice for any meal. The combination of lentils and pumpkin provides a good source of fiber and protein. Second, it’s versatile – you can enjoy it warm or cold, and it makes a great dish for meal prep. Lastly, the balance of flavors, from the sweetness of honey to the earthiness of lentils and the brightness of fresh herbs, makes it a standout choice for any event or even just for yourself at home.
How to Make Honey-Cinnamon Pumpkin Lentil Salad
Ingredients:
- 400g / 14 oz pumpkin or butternut squash
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp salt
- 800g / 28 oz canned lentils (well drained & patted dry)
- 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
- 1/4 tsp cinnamon
- Pinch of salt
- 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 to taste
Directions:
-
Pan-roasted spiced pumpkin:
- Toss pumpkin with 1 tbsp olive oil, cinnamon, all spice, and salt.
- Pan roast: Heat a large non-stick skillet with 1 tbsp olive oil over medium-high heat. Add about half the pumpkin, spreading it into one layer. Cook for 3 minutes until golden. Turn and cook the other side for an additional 3 minutes until golden and cooked through. Remove and let it cool until just warm. Repeat with the other half of the pumpkin, adding a little more oil to the pan if needed.
-
Honey Walnuts:
- Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon, and salt. Mix and spread on a paper-lined baking tray.
- Bake: Bake at 180°C/350°F for 15 minutes, tossing once halfway through. Leave to cool and then break walnuts into smaller pieces.
-
Salad:
- Dressing: Place the dressing ingredients in a jar and shake well.
- Toss: In a large bowl, combine lentils, rocket, red onion, thyme, and pumpkin. Pour over most of the dressing and gently toss.
- Plate up: Transfer to a serving platter, sprinkle with candied walnuts, drizzle with the remaining dressing, and serve!
How to Serve Honey-Cinnamon Pumpkin Lentil Salad
You can serve Honey-Cinnamon Pumpkin Lentil Salad warm or at room temperature. It’s great as a main dish or as a side dish with grilled meats or fish. Enjoy it at picnics, potlucks, or family gatherings.
How to Store Honey-Cinnamon Pumpkin Lentil Salad
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld together, making it even tastier the next day!
Tips to Make Honey-Cinnamon Pumpkin Lentil Salad
- Use fresh pumpkin if possible for the best flavor and texture.
- For a vegan option, substitute honey with maple syrup.
- Don’t skip the walnuts; their crunch provides a beautiful contrast to the soft lentils and pumpkin.
Variation
You can add different ingredients like feta cheese for creaminess, dried cranberries for extra sweetness, or other leafy greens like spinach or kale for added nutrition.
FAQs
-
Can I use fresh lentils instead of canned?
Yes, but you will need to cook them beforehand. Canned lentils save time and are already cooked. -
Is this salad gluten-free?
Yes, all the ingredients in this recipe are gluten-free. -
Can I prepare this salad in advance?
Yes, you can prepare the components ahead of time. Just combine them right before serving for the best texture.
Enjoy making and savoring this wholesome Honey-Cinnamon Pumpkin Lentil Salad!
Honey-Cinnamon Pumpkin Lentil Salad
Ingredients
For the roasted pumpkin
- 400 g pumpkin or butternut squash 14 oz
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp salt
For the salad
- 800 g canned lentils (well drained & patted dry) 28 oz
- 2 cups rocket / arugula leaves (preferably baby, otherwise hand-tear large ones)
- 1/2 medium red onion (finely sliced)
- 3 tsp fresh thyme leaves
- 3/4 cup walnuts (or pecans)
For the honey vinaigrette
- 1 1/2 tbsp honey (must be runny, warm if super-thick)
- 1/4 tsp cinnamon
- Pinch salt
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 4 tbsp extra virgin olive oil
- 1 clove garlic (small, finely grated)
- 1/4 tsp allspice powder
- 1/4 tsp ginger powder
Instructions
Pan-roasted spiced pumpkin
- Toss pumpkin with 1 tbsp olive oil, cinnamon, all spice, and salt.
- Heat a large non-stick skillet with 1 tbsp olive oil over medium-high heat. Add about half the pumpkin, spreading it into one layer. Cook for 3 minutes until golden.
- Turn and cook the other side for an additional 3 minutes until golden and cooked through. Remove and let it cool until just warm.
- Repeat with the other half of the pumpkin, adding a little more oil to the pan if needed.
Honey Walnuts
- Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon, and salt. Mix and spread on a paper-lined baking tray.
- Bake at 180°C/350°F for 15 minutes, tossing once halfway through. Leave to cool and then break walnuts into smaller pieces.
Salad Assembly
- Place the dressing ingredients in a jar and shake well.
- In a large bowl, combine lentils, rocket, red onion, thyme, and pumpkin. Pour over most of the dressing and gently toss.
- Transfer to a serving platter, sprinkle with candied walnuts, drizzle with the remaining dressing, and serve.
