Honey-Cinnamon Pumpkin Lentil Salad
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RecipeTin Eats · by Nagi★ 4.9 (17)

Honey-Cinnamon Pumpkin Lentil Salad

NUTRITION · PER SERVING40M COOK
CAL 37%·PRO 43%
CARBS 66G35% OF CAL
18G FIBER14G ADDED8G INTRINSIC26G OTHER22G TOTAL SUGAR
FAT 49G58% OF CAL
6G SAT43G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of pan-roasted pumpkin and lentils with candied walnuts, greens, and a spiced honey dressing. Filling and flavorful as a light meal or company-worthy side.

mainmediterraneansaladdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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 (Note 1))
  • 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
PREP
15M
SODIUM
1146MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.