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Roasted Pumpkin with Lentil Salad

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A warm, bright meal that combines sweet roasted pumpkin with a fresh, tangy lentil salad. A healthy, filling dish full of fiber and plant protein.

Ingredients

Scale
  • 1 small Hokkaido pumpkin or any starchy variety
  • 1 tbsp olive oil (for pumpkin)
  • 1/2 tsp salt (for pumpkin)
  • 1 can brown or green lentils, drained and rinsed
  • 2 small cucumbers, diced
  • 1 small red onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp olive oil (for salad)
  • Juice of 1/2 lemon
  • 2 tbsp pomegranate syrup molasses
  • Salt and black pepper, to taste
  • Tahini for drizzling

Instructions

  1. Preheat oven to 200C (400F).
  2. Cut the pumpkin into quarters (leave the skin on if using Hokkaido). Rub with olive oil and sprinkle with salt.
  3. Roast for 30-35 minutes, until soft and lightly caramelized.
  4. In a large bowl, combine lentils, cucumbers, tomatoes, onion, olives, and parsley.
  5. Whisk together olive oil, lemon juice, and pomegranate syrup. Pour over the salad and season with salt and pepper. Toss gently.
  6. Arrange roasted pumpkin wedges on a plate, spoon lentil salad over the top, and finish with a generous drizzle of tahini.

Notes

Great for meal prep; store pumpkin and salad separately. Serve warm with a scoop of lentil salad on top.

Nutrition

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

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