Pumpkin and Lentil Salad

Pumpkin and Lentil Salad

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Pumpkin is oftentimes paired with sweet ingredients. Not for this recipe - we're keepin' it savory! This salad is bursting with healthful goodness, packed with antioxidants, tons of fiber and plenty of protein to keep you full longer.

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 tsp olive oil
 1 tsp ground cumin
 ½ tsp ground coriander
 ¼ tsp ground ginger
 2 cloves garlic
 1 cup dry lentilslook through for impurities and rinse
 3 cups water
 salt
 black pepper
 2 cups pumpkindiced
 2 cups baby spinach leavesfresh
Vinaigrette
 1 tbsp olive oil
 2 tbsp balsamic vinegar
 1 tbsp Dijon mustard
 1 tbsp maple syrupor local honey
 ½ tsp ground cumin
 ¼ tsp coriander
 2 tbsp sundried tomatoespatted dry and finely chopped
 salt
 black pepper
1

In a large saucepan over medium heat, add oil, cumin, coriander, ginger and garlic and sweat until garlic is fragrant.

2

Add lentils to the saucepan along with water and stir everything together. Bring lentils to a boil and reduce heat to low and partially cover with a lid. Simmer for 30 minutes or until lentils are soft.

3

While lentils are cooking, line a baking sheet with parchment paper. place pumpkin down in a single layer and drizzle with oil, salt and pepper. Roast the pumpkin at 425 degrees F. for 25 minutes or until tender.

4

Once the lentils are cooked, drain off water and pour in a serving bowl. Season with salt and pepper and let them cool.

5

Whisk together all ingredients for the vinaigrette and pour over lentils. Add the roasted pumpkin to the bowl and incorporate. Place on top of baby spinach leaves and serve.

Nutrition Facts

0 servings

Serving size

Ingredients

 2 tsp olive oil
 1 tsp ground cumin
 ½ tsp ground coriander
 ¼ tsp ground ginger
 2 cloves garlic
 1 cup dry lentilslook through for impurities and rinse
 3 cups water
 salt
 black pepper
 2 cups pumpkindiced
 2 cups baby spinach leavesfresh
Vinaigrette
 1 tbsp olive oil
 2 tbsp balsamic vinegar
 1 tbsp Dijon mustard
 1 tbsp maple syrupor local honey
 ½ tsp ground cumin
 ¼ tsp coriander
 2 tbsp sundried tomatoespatted dry and finely chopped
 salt
 black pepper

Directions

1

In a large saucepan over medium heat, add oil, cumin, coriander, ginger and garlic and sweat until garlic is fragrant.

2

Add lentils to the saucepan along with water and stir everything together. Bring lentils to a boil and reduce heat to low and partially cover with a lid. Simmer for 30 minutes or until lentils are soft.

3

While lentils are cooking, line a baking sheet with parchment paper. place pumpkin down in a single layer and drizzle with oil, salt and pepper. Roast the pumpkin at 425 degrees F. for 25 minutes or until tender.

4

Once the lentils are cooked, drain off water and pour in a serving bowl. Season with salt and pepper and let them cool.

5

Whisk together all ingredients for the vinaigrette and pour over lentils. Add the roasted pumpkin to the bowl and incorporate. Place on top of baby spinach leaves and serve.

Notes

Pumpkin and Lentil Salad
IngredientsDirections