Name: Honey-Cinnamon Pumpkin Lentil Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Modern European
Ingredients: 400g / 14 oz pumpkin or butternut squash; 2 tbsp extra virgin olive oil (divided); 1 tsp cinnamon; 1/2 tsp allspice; 1/4 tsp salt; 800g / 28 oz canned lentils, well drained and patted dry; 2 cups (packed) rocket/arugula leaves (preferably baby or hand-torn large leaves); 1/2 red onion, finely sliced; 3 tsp fresh thyme leaves; 3/4 cup walnuts (or pecans); 1 1/2 tbsp runny honey (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 small garlic clove, finely grated; 1/4 tsp allspice powder; 1/4 tsp ginger powder; Salt and pepper, to taste

Introduction

This Honey-Cinnamon Pumpkin Lentil Salad is a delightful blend of warm spices and fresh ingredients, perfect for autumn or any time you crave a comforting yet vibrant dish. Roasted pumpkin and honey-glazed walnuts add a wonderful texture and sweetness to the peppery rocket and tender lentils. It’s easy to prepare and makes a satisfying meal or side.

A white plate holds a layered salad starting with a base of light green arugula leaves, topped with brown lentils scattered across, and golden brown roasted sweet potato chunks placed unevenly on top. Thin slices of purple onion can be seen mixed throughout the layers, adding contrast. A vintage silver spoon with detailed carvings rests inside the plate. In the background, a smaller white bowl contains caramelized nuts with a glossy texture. The whole setting is on a white marbled surface with a textured gray cloth loosely placed nearby. Photo taken with an iphone --ar 4:5 --v 7

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 or hand-torn if large)

1/2 red onion, finely sliced

3 tsp fresh thyme leaves

3/4 cup walnuts (or pecans)

1 1/2 tbsp honey (runny, warming if 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 small garlic clove, finely grated

1/4 tsp allspice powder

1/4 tsp ginger powder

Salt and pepper to taste

Instructions

Step 1: Toss the pumpkin cubes with 1 tablespoon olive oil, 1 teaspoon cinnamon, 1/2 teaspoon all spice, and 1/4 teaspoon salt until evenly coated.

Step 2: Heat a large non-stick skillet over medium-high heat with 1 tablespoon olive oil. Add half the pumpkin in a single layer. Cook for about 3 minutes until golden, then turn and cook the other side for 3 more minutes until cooked through. Remove and let cool until just warm. Repeat for the remaining pumpkin, adding oil if needed.

Step 3: For the honey walnuts, place walnuts in a bowl and drizzle with 1 1/2 tablespoons honey. Sprinkle with 1/4 teaspoon cinnamon and a pinch of salt, then mix well.

Step 4: Spread the walnuts on a paper-lined baking tray and bake at 180°C (350°F) or 160°C fan for 15 minutes, tossing once halfway through. Let cool, then break into smaller pieces by hand.

Step 5: Prepare the dressing by combining red wine vinegar, 2 tablespoons honey, 4 tablespoons extra virgin olive oil, grated garlic, 1/4 teaspoon allspice powder, 1/4 teaspoon ginger powder, and salt and pepper in a jar. Shake well to mix.

Step 6: In a large bowl, combine lentils, rocket, finely sliced red onion, fresh thyme, and the roasted pumpkin. Pour over most of the dressing and gently toss to combine.

Step 7: Transfer the salad to a serving platter, sprinkle the honey walnuts on top, drizzle with the remaining dressing, and serve immediately.

Tips & Variations

Use maple syrup as a vegan alternative to honey without losing sweetness.

For extra crunch, toast the walnuts briefly before glazing them with honey.

Swap rocket/arugula with baby spinach or mixed salad greens for a milder flavor.

Add crumbled feta or goat cheese for a creamy contrast if dairy is desired.

FAQs

Can I use fresh lentils instead of canned?

Yes, but cook dried lentils according to package instructions until tender, then drain well and cool before using.

What if I don’t have allspice?

You can substitute with a mix of ground cinnamon, nutmeg, and cloves for a similar warm spice flavor.

Dessert

Honey-Cinnamon Pumpkin Lentil Salad Recipe