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Pumpkin and Lentil Salad

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

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.

Pumpkin and Lentil Salad

 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.