Description
This Honey-Cinnamon Pumpkin Lentil Salad is a vibrant, nutritious dish combining roasted pumpkin with warm spices, lentils, fresh rocket leaves, and a sweet-tangy honey dressing. It’s perfect as a wholesome lunch or a satisfying side dish, blending earthy flavors with a hint of sweetness and aromatic herbs.
Ingredients
Scale
Roasted Pumpkin
- 400g / 14 oz pumpkin or butternut squash
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp salt
Salad Base
- 800g / 28 oz canned lentils, well drained and patted dry
- 2 cups packed rocket/arugula leaves (preferably baby, otherwise hand-torn large leaves)
- 1/2 red onion, finely sliced
- 3 tsp fresh thyme leaves
- 3/4 cup walnuts or pecans
Dressing
- 1 1/2 tbsp runny honey (or warm if 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 small garlic clove, finely grated
- 1/4 tsp allspice powder
- 1/4 tsp ginger powder
- Salt and pepper to taste
Instructions
- Prepare and roast pumpkin: Preheat your oven to 200°C (390°F). Cut the pumpkin or butternut squash into cubes. Toss the cubes with 2 tablespoons of extra virgin olive oil, 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon salt to evenly coat. Spread the pumpkin pieces on a baking tray and roast for 20-25 minutes until tender and caramelized. Remove and let cool slightly.
- Assemble salad base: In a large mixing bowl, combine the well-drained and patted dry lentils, rocket leaves, finely sliced red onion, fresh thyme leaves, and walnuts or pecans. Toss gently to mix all ingredients evenly.
- Make the dressing and combine: In a small bowl, whisk together 1 1/2 tablespoons honey or maple syrup, 1/4 teaspoon cinnamon, a pinch of salt, 2 tablespoons red wine vinegar, 2 tablespoons honey, 4 tablespoons extra virgin olive oil, grated garlic, allspice powder, ginger powder, and salt and pepper to taste. Pour the dressing over the lentil salad mixture and gently toss until well combined. Finally, fold in the roasted pumpkin pieces and mix gently to avoid mashing the pumpkin. Serve immediately or chilled.
Notes
- Ensure the canned lentils are well drained and patted dry to prevent a soggy salad.
- Use runny honey or warm thick honey for easy mixing in the dressing.
- For a vegan variation, substitute honey with maple syrup.
- Walnuts can be substituted with pecans for a different nutty flavor.
- This salad can be served as a side dish or a light meal for 4 to 5 people.
