Honey-Cinnamon Pumpkin Lentil Salad
Indulge in the delightful flavors of our Honey-Cinnamon Pumpkin Lentil Salad, a perfect dish to celebrate the autumn season. Combining tender roasted pumpkin and nutritious lentils, this salad is elevated with fresh arugula and sweet honey walnuts, all drizzled with a fragrant honey-garlic dressing. Whether served warm as a hearty main course or chilled as a refreshing side, this vibrant salad is not only visually appealing but also packed with nutrients that make it an ideal choice for any meal. Its unique blend of spices creates a warm and inviting taste that will leave you craving more. Enjoy this healthy, easy-to-make recipe that’s perfect for meal prep or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking and sautéing
- Cuisine: Autumn
Ingredients
Scale
- 400g pumpkin or butternut squash, peeled and cut into bite-size wedges
- 800g canned lentils, well drained and patted dry
- 2 cups (packed) arugula leaves
- 3/4 cup walnuts
- 2 tbsp honey
- 2 tbsp red apple vinegar
- 1 tsp cinnamon
- 2 tbsp extra virgin olive oil
- 1/2 red onion, finely sliced
- 3 tsp fresh thyme leaves
- 1/2 tsp all spice
- 1/4 tsp salt
- Pinch of salt for walnuts
Instructions
- Preheat oven to 180°C (350°F). Toss pumpkin with olive oil, cinnamon, all spice, and salt.
- In a non-stick skillet over medium-high heat, cook the pumpkin until golden brown and tender.
- Mix walnuts with honey and cinnamon; spread on a lined baking tray and bake for 15 minutes.
- Combine dressing ingredients in a jar; shake until emulsified.
- In a large bowl, mix lentils, arugula, red onion, thyme, and roasted pumpkin. Drizzle with dressing and toss gently before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 12g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg