Honey-Cinnamon Pumpkin Lentil Salad Recipe
A vibrant and healthy Honey-Cinnamon Pumpkin Lentil Salad combining pan-roasted spiced pumpkin, candied walnuts, peppery rocket leaves, and a flavorful honey-spiced dressing, perfect as a nutritious lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Modern European
- Diet: Vegetarian
Ingredients
Scale
For the Pumpkin
- 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
For the Lentils & Salad
- 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
For the Honey Walnuts
- 3/4 cup walnuts (or pecans)
- 1 1/2 tbsp runny honey (or maple syrup)
- 1/4 tsp cinnamon
- Pinch of salt
For the Dressing
- 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
- Prepare Pan-Roasted Spiced Pumpkin: Toss the pumpkin pieces with 1 tablespoon of olive oil, cinnamon, allspice, and salt until evenly coated. Heat a large non-stick skillet over medium-high heat with the remaining tablespoon of olive oil. Add half the pumpkin in a single layer and cook for 3 minutes until golden. Flip and cook the other side for another 3 minutes until golden and cooked through. Remove from pan and let cool until just warm. Repeat with the remaining pumpkin, adding more oil to the pan if needed.
- Make Honey Walnuts: In a bowl, toss walnuts with honey, cinnamon, and a pinch of salt until coated. Spread the walnuts on a paper-lined baking tray. Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing halfway through for even caramelization. Allow to cool, then break walnuts into smaller pieces by hand.
- Prepare the Dressing: Combine red wine vinegar, honey, extra virgin olive oil, grated garlic, allspice powder, ginger powder, salt, and pepper in a jar. Shake vigorously until emulsified and well mixed.
- Assemble the Salad: In a large bowl, mix the drained lentils, rocket leaves, sliced red onion, fresh thyme leaves, and the warm roasted pumpkin pieces. Pour most of the dressing over the salad mixture and gently toss to coat everything evenly.
- Serve: Transfer the salad to a serving platter. Sprinkle the candied walnuts over the top and drizzle with the remaining dressing. Serve immediately and enjoy!
Notes
- Use runny honey for glazing the walnuts; if your honey is thick, gently warm it to thin it out.
- Ensure lentils are well drained and patted dry to avoid excess moisture in the salad.
- You can substitute pumpkin with butternut squash if unavailable.
- For a vegan version, substitute honey with maple syrup.
- This salad is best served slightly warm or at room temperature to retain the texture and flavor.
Keywords: pumpkin lentil salad, honey-cinnamon pumpkin, vegetarian salad, roasted pumpkin recipe, healthy lentil salad, candied walnuts, autumn salad
