recipetineats4.9
Honey-Cinnamon Pumpkin Lentil Salad
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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Pan-roasted spiced pumpkin:
2
Toss pumpkin with 1 tbsp olive oil, cinnamon, all spice and salt.
cinnamon1 tsp(packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)2 cupstsp cinnamon1/4
3
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.
4
Honey Walnuts:
(packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)2 cupstbsp honey ((must be runny, so warm if super-thick), or maple syrup)1 1/2honey2 tbsp
5
Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper-lined baking tray.
(packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)2 cupstbsp honey ((must be runny, so warm if super-thick), or maple syrup)1 1/2honey2 tbspcinnamon1 tsptsp cinnamon1/4
6
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.
7
Salad:
8
Dressing: Place ingredients in a jar and shake well.
9
Toss: Place lentils, rocket, red onion, thyme and pumpkin in a large bowl. Pour over most of the Dressing, then gently toss.
(packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)2 cupsred onion (, finely sliced)1/2
10
Plate up: Pile up on serving platter. Sprinkle with candied walnuts. Drizzle over remaining Dressing, then serve!
Nutrition Facts
calories
427 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
3 g
sugar Content
19 g
sodium Content
152 mg
protein Content
5 g
carbohydrate Content
27 g
saturated Fat Content
4 g
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