Print

Crispy Lentil and Pumpkin Salad

Print Recipe

A vibrant, filling salad featuring roasted pumpkin, crispy lentils, and a creamy tahini dressing, perfect for meal prep.

Ingredients

Scale
  • 1 small Hokkaido pumpkin or any starchy type, cut into cubes
  • 1 can brown lentils, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp paprika powder
  • Salt to taste
  • 1½ cups shredded red cabbage
  • 1 red onion, thinly sliced
  • ⅓ cup fresh dill, chopped
  • ½ cup toasted sunflower seeds
  • 1 tbsp tahini
  • 2 tsp Dijon mustard
  • 2 tbsp olive oil (for dressing)
  • Juice of ½ lemon
  • 1 tsp maple syrup
  • ½ tsp salt (for dressing)

Instructions

  1. Preheat oven to 200°C (400°F). Spread pumpkin and lentils on a baking tray. Drizzle with olive oil, sprinkle with paprika and salt, and toss well.
  2. Roast for 30–35 minutes, stirring halfway, until the pumpkin is golden and lentils are crispy.
  3. In a small bowl, whisk tahini, Dijon mustard, olive oil, lemon juice, maple syrup, and salt until smooth. Add a splash of water if needed to thin.
  4. In a large bowl, combine red cabbage, onion, and dill. Add roasted pumpkin and lentils, then pour over dressing and toss gently.
  5. Top with toasted sunflower seeds and serve warm or chilled.

Notes

Store salad in the fridge for up to 4 days. Keep dressing separate for added crispness.

Nutrition

Keywords: salad, healthy, vegan, gluten-free, meal prep

Find it online: https://alexandrarecipes.com/crispy-lentil-pumpkin-salad-2/