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Crispy Lentil and Pumpkin Salad

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A bright, filling salad featuring roasted pumpkin, crispy lentils, crunchy cabbage, and a creamy tahini dressing, perfect for a light meal.

Ingredients

Scale
  • 1 small Hokkaido pumpkin, 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).
  2. Spread pumpkin and lentils on a baking tray. Drizzle with olive oil, sprinkle with paprika and salt, and toss well.
  3. Roast for 30–35 minutes, stirring halfway, until the pumpkin is golden and lentils are crispy.
  4. 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.
  5. In a large bowl, combine red cabbage, onion, and dill. Add roasted pumpkin and lentils, then pour over dressing and toss gently.
  6. Top with toasted sunflower seeds and serve warm or chilled.

Notes

Store the salad in an airtight container for up to 4 days. Keep dressing separate if you want the salad to stay crisp longer.

Nutrition

Keywords: salad, healthy, lentils, pumpkin, meal prep, gluten free

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