Honey-Cinnamon Pumpkin Lentil Salad (Print Version)
# Ingredients:
→ Cinnamon Pumpkin
01 -
400g pumpkin or butternut squash (pre-peeled weight), peeled, sliced into 1cm thick pieces, then cut into bite-size wedges
02 -
2 tbsp extra virgin olive oil
03 -
1 tsp cinnamon
04 -
1/2 tsp all spice
05 -
1/4 tsp salt
→ Salad
06 -
800g canned lentils, well drained and patted dry
07 -
2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear larger ones)
08 -
1/2 red onion, finely sliced
09 -
3 tsp fresh thyme leaves
→ Honey Walnuts
10 -
3/4 cup walnuts (or pecans)
11 -
1 1/2 tbsp runny honey (or maple syrup)
12 -
1/4 tsp cinnamon
13 -
Pinch of salt
→ Dressing
14 -
2 tbsp red wine vinegar
15 -
2 tbsp honey
16 -
4 tbsp extra virgin olive oil
17 -
1 small garlic clove, finely grated
18 -
1/4 tsp allspice powder
19 -
1/4 tsp ginger powder
20 -
Salt and pepper to taste
# Instructions:
01 -
Toss pumpkin with 1 tbsp olive oil, cinnamon, all spice and salt.
02 -
Heat a large non-stick skillet with 1 tbsp olive oil over medium-high heat. Add half the pumpkin in a single layer. Cook for 3 minutes until golden, then turn and cook another 3 minutes until golden and tender. Remove and let cool until just warm. Repeat with remaining pumpkin, adding more oil if needed.
03 -
Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix well and spread on a paper-lined baking tray.
04 -
Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway. Allow to cool, then break into slightly smaller pieces using your fingers.
05 -
Combine all dressing ingredients in a jar and shake well until emulsified.
06 -
Place lentils, rocket, red onion, thyme and roasted pumpkin in a large bowl. Pour over most of the dressing, then gently toss to combine.
07 -
Pile the salad onto a serving platter. Sprinkle with candied walnuts. Drizzle with remaining dressing just before serving.
# Notes:
01 -
Canned lentils work best for this recipe, but you can substitute with 2 cups of cooked dried lentils if preferred.
02 -
Plain walnuts can be used instead of honey-glazed if desired.