Honey-Cinnamon Pumpkin Lentil Salad Recipe
This Honey-Cinnamon Pumpkin Lentil Salad combines roasted spiced pumpkin with tender lentils, fresh rocket leaves, and a sweet and tangy honey dressing. Topped with crunchy honey-glazed walnuts, this vibrant salad offers a delightful blend of warm spices and fresh ingredients, perfect as a wholesome lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Scale
Cinnamon Pumpkin:
- 400g / 14 oz pumpkin or butternut squash (pre-peeled weight), peeled then sliced into 1cm / ½” thick slices then bite size wedges
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp salt
Salad:
- 800g / 28 oz canned lentils, well drained & patted dry
- 2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)
- 1/2 red onion, finely sliced
- 3 tsp fresh thyme leaves
Honey Walnuts (optional):
- 3/4 cup walnuts (or pecans)
- 1 1/2 tbsp honey (must be runny, so warm if super-thick) or maple syrup
- 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
- Prepare the Pan-Roasted Spiced Pumpkin: Toss the pumpkin wedges with 1 tablespoon of olive oil, cinnamon, allspice, and salt until evenly coated.
- Pan Roast Pumpkin: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil. Add half of the pumpkin pieces in a single layer. Cook for 3 minutes until golden brown, then turn and cook the other side for another 3 minutes until golden and cooked through. Remove the pumpkin and set aside to cool slightly. Repeat the process with the remaining pumpkin, adding more oil if needed.
- Make the Honey Walnuts (Optional): In a bowl, toss walnuts with honey, cinnamon, and a pinch of salt until coated. Spread them evenly on a paper-lined baking tray. Bake in a preheated oven at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway through baking. Let cool, then break walnuts into smaller pieces.
- Prepare the Dressing: Combine red wine vinegar, honey, extra virgin olive oil, grated garlic, allspice powder, ginger powder, salt, and pepper in a jar. Shake well until fully mixed and emulsified.
- Assemble the Salad: In a large bowl, place lentils, rocket leaves, finely sliced red onion, fresh thyme leaves, and the roasted pumpkin. Pour most of the dressing over the ingredients and gently toss to combine.
- Plate and Finish: Transfer the salad onto a serving platter. Sprinkle the top with the honey walnuts. Drizzle the remaining dressing over the salad just before serving for extra flavor.
Notes
- Make sure to drain and pat dry canned lentils well to avoid excess moisture in the salad.
- Honey walnuts add a sweet crunch but can be substituted with plain walnuts if preferred.
- Use runny honey for the walnut glaze; if your honey is thick, warm it slightly to loosen.
- Fresh thyme adds a subtle aromatic note but can be omitted or substituted with dried thyme.
Keywords: pumpkin lentil salad, honey-cinnamon pumpkin, roasted pumpkin salad, healthy lentil salad, vegetarian salad, autumn salad
