Honey-Cinnamon Pumpkin Lentil Salad
A delightful and nutritious salad combining sweet roasted pumpkin, protein-rich lentils, and crunchy walnuts, all dressed in a sweet honey vinaigrette.
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.
Notes
Serve warm or at room temperature. It's great as a main dish or as a side dish with grilled meats or fish. Store leftovers in an airtight container for up to three days.