Honey-Cinnamon Pumpkin Lentil Salad
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4.9
42 reviews
Excellent
Honey-Cinnamon Pumpkin Lentil Salad
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This is a recipe inspired by the flavours of a Spiced Sweet Potato Lentil Salad from a cookbook called Community by Sydney local Hetty McKinnon. Lentils are tossed with cinnamon-perfumed, pan-roasted pumpkin, along with candied walnuts, a handful of greens and drizzle with a spiced Honey Dressing. SO MOUTH-WATERINGLY GOOD, this is definitely what I consider to be a Company-Worthy Salad: Filling, nutritious, and something different. It makes an excellent vegetable meal option or work lunch idea, else as a substantial side.
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Ingredients
Cinnamon Pumpkin:
- 400g / 14 oz pumpkin or butternut squash (pre-peeled weight), peeled then sliced in 1cm / ½" thick slices then bite size wedges
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp salt
Salad:
- 800g/ 28oz canned lentils , well drained & patted dry (Note 1)
- 2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)
- 1/2 red onion , finely sliced
- 3 tsp fresh thyme leaves
Honey Walnuts (optional, can just use plain walnuts, Note 2):
- 3/4 cup walnuts (or pecans)
- 1 1/2 tbsp honey (must be runny, so warm if super-thick), or maple syrup
- 1/4 tsp cinnamon
- Pinch of salt
Dressing:
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 4 tbsp extra virgin olive oil
- 1 garlic clove (small), finely grated
- 1/4 tsp allspice powder
- 1/4 tsp ginger powder
- salt and pepper
Instructions
Pan-roasted spiced pumpkin:
- Toss pumpkin with 1 tbsp olive oil, cinnamon, all spice and salt.
- Pan roast: Heat a large non stick skillet with 1 tbsp olive oil over medium high heat. Add about half the pumpkin, spreading out into one layer. Cook for 3 minutes until golden. Turn and cook the other side for 3 minutes until golden and cooked through. Remove and let cool until just warm.Repeat with other half of the pumpkin, adding a little more oil to the pan if required.
Honey Walnuts:
- Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper-lined baking tray.
- Bake: Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway. Leave to cool, then use fingers to roughly break walnuts up into slightly smaller pieces.
Salad:
- Dressing: Place ingredients in a jar and shake well.
- Toss: Place lentils, rocket, red onion, thyme and pumpkin in a large bowl. Pour over most of the Dressing, then gently toss.
- Plate up: Pile up on serving platter. Sprinkle with candied walnuts. Drizzle over remaining Dressing, then serve!
Notes
- Lentils – I've just used canned here, for convenience. Make sure you drain well and dry them as best you can, otherwise it can make the salad watery. If needed, spread out on tea towels and pat dry.
- To cook your own, you will need 1 cup dried green or brown lentils. Cook per this recipe (including flavourings).
- Walnuts – Candied walnuts adds an extra wow factor here, but it's also lovely with just plain walnuts (for a quicker option!). Pecans will work just as well. For a non-nut option, try pepitas. Just something to add some nutty crunch! Textures are always good in a salad.
- Substitutions - lots of possibilities here, whilst still achieving a similar balance of flavours!
- Storage – Keeps well for 3 days. Best to keep Dressing separate if you can, but even if dressed, it keeps better than most salads.
- Nutrition per serving, assuming 4 servings.
- Pumpkin - switch with sweet potato, winter squash
- Greens - spinach, marinated shredded kale (use this method), silverbeet (chard/swiss chard), anything that can be sliced so it kind of "melds" well with lentils nicely
- Walnuts - per Note 2 above
- Red wine vinegar - any other type of vinegar that's not as harsh as plain white vinegar. eg. sherry, white wine vinegar, champagne vinegar, even cider vinegar.
Nutrition Information
Show Details
Calories
427cal
(21%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
36g
(55%)
Saturated Fat
4g
(20%)
Sodium
152mg
(6%)
Potassium
466mg
(13%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
6702IU
(134%)
Vitamin C
13mg
(14%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 5 as meal
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427cal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 4g | 20% |
| Sodium | 152mg | 6% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 6702IU | 134% |
| Vitamin C | 13mg | 14% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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