Honey-Cinnamon Pumpkin Lentil Salad Recipe

Introduction

This Honey-Cinnamon Pumpkin Lentil Salad is a delightful combination of warm roasted pumpkin, spiced lentils, and sweet candied walnuts. It offers a perfect balance of earthy, sweet, and tangy flavors, making it a wonderful dish for any season.

Ingredients

• 400g / 14 oz pumpkin or butternut squash
• 2 tbsp extra virgin olive oil
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp salt
• 800g / 28oz canned lentils, well drained and patted dry
• 2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)
• 1/2 red onion, finely sliced
• 3 tsp fresh thyme leaves
• 3/4 cup walnuts or pecans
• 1 1/2 tbsp honey (must be runny, warm 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

1. Step 1: Toss the pumpkin with 1 tablespoon of olive oil, cinnamon, allspice, and salt until evenly coated.
2. Step 2: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Spread 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 cooked through. Remove and let cool until just warm. Repeat with the remaining pumpkin, adding more oil if needed.
3. Step 3: For the honey walnuts, place walnuts in a bowl. Drizzle with honey, sprinkle with cinnamon and a pinch of salt, then mix well. Spread the walnuts on a paper-lined baking tray.
4. Step 4: Bake walnuts at 180°C / 350°F (160°C fan) for 15 minutes, tossing once halfway through. Let cool, then break into smaller pieces by hand.
5. Step 5: Prepare the dressing by combining red wine vinegar, honey, extra virgin olive oil, grated garlic, allspice powder, ginger powder, salt, and pepper in a jar. Shake well to combine.
6. Step 6: In a large bowl, combine lentils, rocket, red onion, fresh thyme, and roasted pumpkin. Pour most of the dressing over the salad and gently toss to coat.
7. Step 7: Transfer the salad to a serving platter. Sprinkle with candied walnuts and drizzle with the remaining dressing before serving.

Tips & Variations

• Use maple syrup instead of honey for a vegan option.
• Roast the pumpkin in the oven at 200°C (400°F) for 20-25 minutes if you prefer baking over pan-roasting.
• Add crumbled feta or goat cheese for extra creaminess.
• Swap walnuts for pecans if preferred, or add toasted pumpkin seeds for additional crunch.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving to keep the rocket fresh and walnuts crunchy. Leftovers can be gently reheated, but it’s best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry lentils instead of canned?

Yes, but make sure to cook the dry lentils until tender and cool them before adding to the salad. This will ensure the right texture and flavor.

Is this salad suitable for meal prep?

Absolutely. Keep the dressing and walnuts separate until ready to serve to prevent sogginess, and store the salad in the fridge for up to 2 days.

Honey-Cinnamon Pumpkin Lentil Salad Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

A vibrant and wholesome Honey-Cinnamon Pumpkin Lentil Salad combining roasted spiced pumpkin, tender lentils, fresh arugula, and sweet honey-glazed walnuts, all tossed in a warmly spiced dressing. This salad balances hearty textures with a hint of sweetness and aromatic spices, making it perfect for a nutritious lunch or light dinner.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted 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

Salad Base

• 800g / 28 oz canned lentils, well drained & 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

Honey Walnuts

• 3/4 cup walnuts (or pecans)
• 1 1/2 tbsp honey (runny or warmed if thick)
• 1/4 tsp cinnamon
• Pinch of salt

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

1. Pan-roasted spiced pumpkin: Toss the pumpkin pieces with 1 tablespoon of olive oil, cinnamon, allspice, and salt until evenly coated.
2. Cook pumpkin: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Arrange half the pumpkin in a single layer. Cook for 3 minutes until golden, then turn to cook the other side for another 3 minutes until golden and tender. Remove and let cool until just warm. Repeat with the remaining pumpkin, adding more oil if needed.
3. Prepare honey walnuts: In a bowl, toss the walnuts with honey, cinnamon, and a pinch of salt. Spread them on a paper-lined baking tray.
4. Bake walnuts: Preheat the oven to 180°C (350°F) or 160°C fan. Bake the walnuts for 15 minutes, tossing once halfway through. Let cool, then roughly break into smaller pieces with your fingers.
5. Make dressing: Combine the red wine vinegar, honey, olive oil, grated garlic, allspice powder, ginger powder, salt, and pepper in a jar. Shake well to mix thoroughly.
6. Assemble salad: In a large bowl, combine the lentils, rocket leaves, sliced red onion, fresh thyme, and roasted pumpkin.
7. Toss salad: Pour most of the dressing over the salad ingredients and gently toss to coat evenly.
8. Plate and finish: Transfer the salad to a serving platter. Sprinkle with the candied walnuts and drizzle the remaining dressing over the top. Serve immediately.

Notes

• Use canned lentils that are well drained and patted dry to prevent sogginess.
• If honey is thick, warm it slightly to make it runny for better coating and mixing.
• Walnuts can be substituted with pecans if preferred.
• Toasting the walnuts before glazing can enhance their flavor but is optional since they are baked with honey here.
• This salad is best served fresh but can be stored in the fridge for up to 1 day; add walnuts just before serving to retain crunch.

Keywords: pumpkin lentil salad, honey cinnamon salad, roasted pumpkin salad, healthy lentil salad, vegetarian salad, autumn salad