Roast Pumpkin and Lentil Salad
This hearty Roast Pumpkin and Lentil Salad combines sweet caramelized pumpkin with protein-rich lentils, fresh herbs, and tangy dressing. Perfect as a nutritious main course or impressive side dish that satisfies without feeling heavy.
Ingredients
- 2 pounds about 900g pumpkin (butternut or kabocha work beautifully), peeled and cut into 1-inch cubes
- 3 tablespoons olive oil divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup green or brown lentils rinsed and drained
- 2 cups vegetable broth or water
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh mint chopped
- 1/3 cup crumbled feta cheese omit for vegan option
- 1/4 cup pumpkin seeds pepitas, toasted
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the pumpkin by tossing cubes with 2 tablespoons olive oil, cumin, smoked paprika, salt, and pepper in a large bowl until evenly coated.
- Spread the seasoned pumpkin in a single layer on the prepared baking sheet, ensuring pieces aren’t overcrowded (use two sheets if necessary).
- Roast the pumpkin for 25-30 minutes, turning halfway through, until tender and edges are caramelized with a beautiful golden-brown color.
- While the pumpkin roasts, cook the lentils by bringing them to a boil in the vegetable broth, then reducing heat and simmering for about 20-25 minutes until tender but not mushy.
- Drain any excess liquid from the lentils and transfer them to a large bowl to cool slightly.
- Prepare the dressing by whisking together the remaining tablespoon of olive oil, lemon juice, balsamic vinegar, minced garlic, salt, and pepper in a small bowl.
- Combine the slightly cooled lentils with the roasted pumpkin, red onion, chopped herbs, and dressing, gently tossing to coat everything evenly.
- Transfer to a serving platter and top with crumbled feta and toasted pumpkin seeds just before serving.
Notes
- For meal prep, roast the pumpkin and cook the lentils up to two days ahead, storing separately in the refrigerator.
- The salad can be served warm, at room temperature, or cold—each temperature brings out different aspects of the flavors.
- Adding a handful of baby spinach or arugula just before serving adds a fresh, peppery dimension to the salad.
- For a more substantial meal, serve with a slice of crusty whole grain bread on the side.
- This salad keeps well in the refrigerator for up to 3 days, though you may want to add a splash of lemon juice to brighten it up when serving leftovers.