Recipe-157-Roast Pumpkin & Lentil Salad

Recipe-157-Roast Pumpkin & Lentil Salad

Recipe-157-Roast Pumpkin & Lentil Salad

Tony & Effi Kasandrinos

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

If you're looking for a delicious, nutritious meal that the whole family will love, look no further than our roast pumpkin and lentil salad! This flavorful dish is packed with nutrient-rich ingredients like sweet pumpkin, earthy spinach and al dente lentils. Not only is it a tasty way to get your daily dose of essential vitamins, minerals and protein - but it's also super easy to prepare in just 30 minutes! Plus, this vegan-friendly meal can be used as both an entrée or side dish; perfect for busy households seeking quick yet satisfying meals.

Ingredients

  • 1 pumpkin, medium size, cut in thin wedges
  • 1/2 cup lentils
  • 2 cups baby spinach
  • 1 onion, red, sliced

  • 1/4 cup olive oil

  • 1 lemon, juice
  • 1 tbsp dijon mustard
  • 1/2 tsp thyme, dried

  • 1⁄2 tsp salt

  • 1/4 tsp black pepper

Directions

  1. Preheat the oven to 400°F. Line a baking pan with parchment paper. Arrange the pumpkin wedges on the pan and drizzle with 3-4 tbs of olive oil. Season with salt and pepper and roast for 30 minutes until golden brown.

  2. In the meantime, bring a pot of salted water to a boil and cook the lentils until tender.

  3. Make the dressing by whisking the remaining olive oil with the lemon juice, mustard and thyme.

  4. Arrange the pumpkin wedges on a serving plate, top with the lentils, spinach and onions. Drizzle with the dressing and serve warm.
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