Description
A hearty and flavorful salad featuring warm lentils, sweet roasted pumpkin, and a tangy lemon dressing.
Ingredients
Scale
- 1/2 cup dried green lentils
- 1 small pumpkin (about 2 cups cubed)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups baby spinach
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1 small red onion, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the lentils and cook them in boiling water for 20–25 minutes until tender. Drain and set aside.
- Peel the pumpkin and cut into 1-inch cubes. Toss with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper.
- Spread the pumpkin cubes on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
- In a large bowl, combine the cooked lentils, roasted pumpkin, baby spinach, red onion, and parsley.
- Drizzle with remaining 1 tbsp olive oil and lemon juice. Toss gently to combine.
- If using, sprinkle feta cheese on top before serving.
- Serve warm.
Notes
- Make Ahead: Roast the pumpkin and cook the lentils ahead of time.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg
Keywords: lentil salad, pumpkin salad, roasted pumpkin, healthy salad, vegetarian, fall recipe