Description
A vibrant and flavorful Honey-Cinnamon Pumpkin Lentil Salad that combines roasted spiced pumpkin, honey-glazed walnuts, peppery rocket, and tender lentils. This hearty yet fresh dish is enhanced by a warm, aromatic dressing with hints of cinnamon, allspice, and ginger, perfect for a nutritious lunch or light dinner.
Ingredients
Scale
Roasted Pumpkin
- 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
Lentils and Greens
- 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
Honey Walnuts
- 3/4 cup walnuts (or pecans)
- 1 1/2 tbsp honey (runny; warm if thick)
- 1/4 tsp cinnamon
- Pinch of salt
Dressing
- 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
- Pan-roasted spiced pumpkin: Toss the pumpkin cubes with 1 tbsp olive oil, cinnamon, allspice, and salt to coat evenly.
- Cook pumpkin: Heat a large non-stick skillet with 1 tbsp olive oil 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 golden and tender. Remove and keep warm. Repeat with the remaining pumpkin, adding more oil if needed.
- Prepare honey walnuts: In a bowl, combine walnuts with honey, cinnamon, and a pinch of salt. Mix well, then spread on a paper-lined baking tray.
- Bake walnuts: Bake walnuts in a preheated oven at 180°C/350°F (160°C fan) for 15 minutes, stirring once halfway through. Let cool, then break into smaller pieces by hand.
- Make dressing: Combine red wine vinegar, honey, extra virgin olive oil, grated garlic, allspice, ginger powder, salt, and pepper in a jar. Shake well to emulsify.
- Assemble salad: In a large bowl, toss lentils, rocket, sliced red onion, thyme, and roasted pumpkin with most of the dressing.
- Serve: Transfer salad to a serving platter, sprinkle with the candied walnuts, drizzle with remaining dressing, and serve immediately.
Notes
- Use canned lentils drained and patted dry for optimal texture to avoid watery salad.
- Warm honey ensures it mixes smoothly with walnuts and dressing.
- You can substitute pecans for walnuts if preferred.
- If you prefer a spicier dressing, adjust the amount of ginger powder accordingly.
- This salad is best served fresh but can be refrigerated for up to 1 day; dress just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Pan-roasting and Baking
- Cuisine: International
Keywords: pumpkin salad, lentil salad, honey cinnamon salad, roasted pumpkin, honey walnuts, healthy salad, autumn salad, vegetarian
