Honey-Cinnamon Pumpkin Lentil Salad
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.86 out of 5 stars
(14)
Ingredients
4 servings
- 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/ 28oz canned lentils (, well drained & patted dry (Note 1)
- 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
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Preparation
Step 1
Pan-roasted spiced pumpkin:
Step 2
Toss pumpkin with 1 tbsp olive oil, cinnamon, all spice and salt.
Step 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.
Step 4
Honey Walnuts:
Step 5
Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper-lined baking tray.
Step 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.
Step 7
Salad:
Step 8
Dressing: Place ingredients in a jar and shake well.
Step 9
Toss: Place lentils, rocket, red onion, thyme and pumpkin in a large bowl. Pour over most of the Dressing, then gently toss.
Step 10
Plate up: Pile up on serving platter. Sprinkle with candied walnuts. Drizzle over remaining Dressing, then serve!
Step 11
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