Name: Honey-Cinnamon Pumpkin Lentil Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: 400g / 14 oz pumpkin or butternut squash; 2 tbsp extra virgin olive oil (divided); 1 tsp cinnamon; 1/2 tsp all spice; 1/4 tsp salt; 800g/ 28oz canned lentils, well drained & patted dry (Note 1); 2 cups packed rocket/arugula leaves (preferably baby, or hand-torn large leaves); 1/2 red onion, finely sliced; 3 tsp fresh thyme leaves; 3/4 cup walnuts (or pecans); 1 1/2 tbsp honey (runny; warm if thick); 1/4 tsp cinnamon; Pinch of salt; 2 tbsp red wine vinegar; 2 tbsp honey; 4 tbsp extra virgin olive oil; 1 small garlic clove, finely grated; 1/4 tsp allspice powder; 1/4 tsp ginger powder; Salt and pepper to taste

Ingredients

400g (14 oz) pumpkin or butternut squash

2 tbsp extra virgin olive oil

1 tsp cinnamon

1/2 tsp all spice

1/4 tsp salt

800g (28 oz) canned lentils, well drained and patted dry

2 cups packed rocket/arugula leaves (preferably baby, or hand-torn if large)

1/2 red onion, finely sliced

3 tsp fresh thyme leaves

3/4 cup walnuts or pecans

1 1/2 tbsp honey (runny, warmed if thick) or maple syrup

1/4 tsp cinnamon

Pinch of salt

2 tbsp red wine vinegar

2 tbsp honey

4 tbsp extra virgin olive oil

1 small garlic clove, finely grated

1/4 tsp allspice powder

1/4 tsp ginger powder

Salt and pepper, to taste

Instructions

Step 1: Toss the pumpkin pieces with 1 tablespoon olive oil, cinnamon, all spice, and 1/4 teaspoon salt until evenly coated.

Step 2: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add half the pumpkin in a single layer and cook for 3 minutes until golden. Flip and cook the other side for 3 minutes until cooked through. Remove and let cool until just warm. Repeat with the remaining pumpkin, adding more oil if needed.

Step 3: For the honey walnuts, mix walnuts with 1 1/2 tablespoons honey, 1/4 teaspoon cinnamon, and a pinch of salt. Spread on a paper-lined baking tray and bake at 180°C (350°F) for 15 minutes, stirring halfway through. Allow to cool, then break into smaller pieces.

Step 4: Make the dressing by combining red wine vinegar, 2 tablespoons honey, 4 tablespoons olive oil, grated garlic, allspice powder, ginger powder, salt, and pepper in a jar. Shake well to emulsify.

Step 5: In a large bowl, combine lentils, rocket, red onion, thyme, and the roasted pumpkin. Pour over most of the dressing and toss gently to coat.

Step 6: Transfer the salad to a serving platter. Sprinkle with the honey walnuts and drizzle with the remaining dressing before serving.

Tips & Variations

Use butternut squash for a sweeter and nuttier flavor if pumpkin is unavailable.

Maple syrup is a great vegan alternative to honey in both the walnuts and dressing.

To add extra texture, include crumbled feta or goat cheese on top before serving.

If fresh thyme is unavailable, substitute with dried thyme but use less as it has a stronger taste.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss again before serving. The salad is best enjoyed fresh, but it can be gently reheated if you prefer the roasted pumpkin warm. The candied walnuts are best kept at room temperature to maintain crunchiness.

FAQs

Can I use dry lentils instead of canned?

Yes, but cook the lentils according to package instructions until tender, then drain and cool before using in the salad.

How can I make this salad nut-free?

Simply omit the walnuts or replace them with roasted seeds, such as pumpkin or sunflower seeds, for a similar crunch without nuts.