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Roasted Pumpkin with Lentil Salad

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A warm, healthy dish combining sweet roasted pumpkin and a fresh, tangy lentil salad, high in fiber and plant protein.

Ingredients

Scale
  • 1 small Hokkaido pumpkin (or any starchy variety)
  • 1 tbsp olive oil (for pumpkin)
  • 1/2 teaspoon 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).
  3. Rub with olive oil and sprinkle with salt.
  4. Roast for 30-35 minutes, until soft and lightly caramelized.
  5. In a large bowl, combine lentils, cucumbers, tomatoes, onion, olives, and parsley.
  6. Whisk together olive oil, lemon juice, and pomegranate syrup.
  7. Pour over the salad and season with salt and pepper. Toss gently.
  8. Arrange roasted pumpkin wedges on a plate, spoon lentil salad over the top, and finish with a generous drizzle of tahini.

Notes

This dish is healthy, gluten-free, and diabetic-friendly when portioned correctly. It can also be made ahead of time.

Nutrition

Keywords: pumpkin, lentil salad, healthy meal, vegetarian recipes, meal prep

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