Honey-Cinnamon Pumpkin Lentil Salad Recipe
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.
- 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
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
- Pan-roasted spiced pumpkin: Toss the pumpkin pieces with 1 tablespoon of olive oil, cinnamon, allspice, and salt until evenly coated.
- 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.
- 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.
- 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.
- 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.
- Assemble salad: In a large bowl, combine the lentils, rocket leaves, sliced red onion, fresh thyme, and roasted pumpkin.
- Toss salad: Pour most of the dressing over the salad ingredients and gently toss to coat evenly.
- 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
