Honey-Cinnamon Pumpkin Lentil Salad topped with walnuts and fresh herbs

Honey-Cinnamon Pumpkin Lentil Salad

ByCasey Monroe

why make this recipe

Honey-Cinnamon Pumpkin Lentil Salad is a delicious and nourishing dish that combines the warmth of spices, the sweetness of honey, and the earthiness of lentils. It’s not only tasty but also packed with nutrients, making it a perfect choice for a healthy meal. The combination of pumpkin and lentils provides a great source of protein and fiber, while the honey and spices add a delightful sweetness and warmth. This salad is great for lunch, dinner, or as a side dish during gatherings.

how to make Honey-Cinnamon Pumpkin Lentil Salad

Ingredients

  • 400g / 14 oz pumpkin or butternut squash
  • 2 tbsp extra virgin olive oil
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp salt
  • 800g/ 28oz 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
  • 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
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 4 tbsp extra virgin olive oil
  • 1 garlic clove (small), finely grated
  • 1/4 tsp allspice powder
  • 1/4 tsp ginger powder
  • Salt and pepper

Directions

Pan-roasted spiced pumpkin:

  1. Preheat your oven to 200°C (400°F).
  2. Cut the pumpkin into small cubes.
  3. Toss the pumpkin with 2 tablespoons of olive oil, 1 teaspoon of cinnamon, 1/2 teaspoon of all spice, and 1/4 teaspoon of salt.
  4. Spread the pumpkin on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender and slightly caramelized.

Honey Walnuts:

  1. In a skillet, toast the walnuts over medium heat for about 5 minutes, stirring occasionally.
  2. Add 1 1/2 tablespoons of honey, 1/4 teaspoon of cinnamon, and a pinch of salt to the skillet.
  3. Stir for 1-2 minutes until the walnuts are well coated and caramelized. Remove from heat and let cool.

Salad:

  1. In a large bowl, combine the lentils, rocket/arugula leaves, red onion, and fresh thyme.
  2. In a small bowl, whisk together the red wine vinegar, 2 tablespoons of honey, 4 tablespoons of olive oil, the grated garlic, 1/4 teaspoon of allspice powder, 1/4 teaspoon of ginger powder, salt, and pepper.
  3. Pour the dressing over the salad and toss well.
  4. Finally, add the roasted pumpkin and honey walnuts to the salad and gently toss to combine.

how to serve Honey-Cinnamon Pumpkin Lentil Salad

Serve the salad warm or at room temperature. It can be a main dish or a side. For a colorful presentation, garnish with additional fresh thyme or a sprinkle of extra walnuts on top.

how to store Honey-Cinnamon Pumpkin Lentil Salad

You can store any leftover salad in an airtight container in the fridge for up to 3 days. If storing, keep the dressing separate until you’re ready to enjoy it again to prevent the greens from wilting.

tips to make Honey-Cinnamon Pumpkin Lentil Salad

  • Use fresh pumpkin when in season for the best flavor, but canned pumpkin will work too.
  • Feel free to adjust the sweetness by adding more or less honey, depending on your preference.
  • Make sure to pat the lentils dry well to avoid a soggy salad.

variation

You can add other vegetables like roasted sweet potatoes or beetroot for a twist. If you want a protein boost, consider adding grilled chicken or feta cheese on top for extra flavor.

FAQs

Can I use frozen pumpkin instead of fresh?
Yes, frozen pumpkin works well in this salad. Just make sure to thaw and drain it before cooking.

Can I use other types of beans instead of lentils?
Absolutely! Chickpeas or black beans can be great substitutes for lentils.

Is this salad vegan?
Yes, if you use maple syrup instead of honey, this salad is completely vegan.