Honey-Cinnamon Pumpkin Lentil Salad

why make this recipe

Honey-Cinnamon Pumpkin Lentil Salad is a delightful dish that combines the rich flavors of roasted pumpkin and warm spices with the hearty goodness of lentils. This salad is not only tasty but also packed with nutrients, making it a great option for a light lunch or a flavorful dinner side. The honey and cinnamon add a unique sweetness that complements the earthiness of the lentils, while fresh greens and crunchy walnuts provide texture and freshness.

how to make Honey-Cinnamon Pumpkin Lentil Salad

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, otherwise hand-tear large ones)
• 1/2 red onion, finely sliced
• 3 tsp fresh thyme leaves
• 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
• 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

Directions

Pan-roasted spiced pumpkin:

1. Preheat your oven to 200°C (400°F).
2. Cut the pumpkin into cubes and toss with 2 tablespoons of olive oil, 1 teaspoon of cinnamon, 1/2 teaspoon of all spice, and 1/4 teaspoon of salt.
3. Spread the pumpkin evenly on a baking tray.
4. Roast in the oven for about 25-30 minutes or until tender and slightly caramelized.

Honey Walnuts:

1. In a small pan, add the walnuts and toast them over medium heat until fragrant (about 5 minutes).
2. Remove from heat and drizzle with 1 1/2 tablespoons of honey, 1/4 teaspoon of cinnamon, and a pinch of salt. Stir well to coat the walnuts.

Salad:

1. In a large bowl, combine the drained lentils, arugula leaves, sliced red onion, and fresh thyme.
2. Once the pumpkin is roasted, add it to the salad mixture.
3. In a small bowl, whisk together 2 tablespoons of honey, 2 tablespoons of red wine vinegar, 4 tablespoons of olive oil, grated garlic, 1/4 teaspoon of allspice, 1/4 teaspoon of ginger powder, and salt and pepper to taste.
4. Pour the dressing over the salad and toss gently to combine. Top with the honey walnuts.

how to serve Honey-Cinnamon Pumpkin Lentil Salad

Serve the salad warm or at room temperature. It makes a great side dish for grilled meats or can be enjoyed as a light main dish. Garnish with extra fresh thyme or a sprinkle of additional nuts if desired.

how to store Honey-Cinnamon Pumpkin Lentil Salad

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may deepen as it sits, but the salad is best enjoyed fresh.

tips to make Honey-Cinnamon Pumpkin Lentil Salad

• Choose fresh pumpkin or butternut squash for the best flavor.
• For easy cleanup, line your baking tray with parchment paper before roasting the pumpkin.
• Make sure the honey you use is runny; if it’s too thick, warm it slightly to ease mixing.

variation

You can add feta cheese or goat cheese for a creamy touch, or even toss in some dried cranberries for added sweetness and color.

FAQs

Can I use fresh lentils instead of canned?
Yes, you can cook fresh lentils according to package instructions. Just make sure they are well-drained before adding to the salad.

Can I make this salad in advance?
Yes, you can prepare the components separately and assemble the salad just before serving to keep everything fresh.

What can I substitute for walnuts?
Pecans or sunflower seeds work well as a nut alternative, depending on your preference or dietary needs.