Honey-Cinnamon Pumpkin Lentil Salad

How do you make a Lentil Salad irresistible? Load it up with warm cinnamon-laced pumpkin, a handful of greens, a sprinkling of candied walnuts, and finish with a honey-spiced red wine vinegar dressing!

Inspired by a Spiced Sweet Potato Salad from Community by Sydney local Hetty McKinnon, this is a big pile of vegetable goodness made seriously tasty.

After a (very!) extended water break, the inaugural Holiday Salad Marathon has resumed! Today – lentils made fabulous:

Spiced Pumpkin Lentil Salad

I had someone in my team make this to see if she liked it because the flavour profile is out of character for me – something I tried one day as a “let’s give this a go!”

In her words: “Sorry it took so long, I couldn’t get excited about it … but now I can’t stop eating it!!! OMG!!” (Yes, we are both gratuitous exclamation mark-users.)

It’s earthy, it’s sweet, it’s savoury. There’s great textural contrast. But most of all, it’s the subtle spicing in it that really adds interest: cinnamon and allspice.

Who knew canned lentils could be so fabulous??!

What goes in this Pumpkin Lentil Salad

Here’s what you need for this salad:

• Lentils – Canned for the express option, but I’ve also include notes in the recipe for using dried;

• Pumpkin – Any type, or butternut squash. Sweet potato would work well here too;

• Rocket/arugula – I like it for the peppery flavour it adds and also the shape of the leaves contrasts nicely against the lentils. Baby spinach would also work well, but I’d probably slice it a bit to make it easier to eat with the lentils. Finely sliced kale would also work, but marinate it first using the method in this recipe (it softens the leaves, and makes it tastier);

• Red onion – For a touch of freshness and bite;

• Thyme – A lovely, warm and earthy herb that goes well with all the flavours going on in this salad; and

• Spices – Cinnamon and allspice. Some for the pumpkin, some in the dressing.

And here’s what you need for the dressing:

• Honey – The sweetening agent as well as for thickening the dressing so it clings to the lentils;

• Red wine vinegar – You can substitute this with white wine vinegar, champagne vinegar, sherry vinegar or even cider vinegar. The dressing has extra flavour added to it, so we can be flexible here;

• Extra virgin olive oil – The better the quality, the better your dressings; and

• Garlic, salt and pepper – Seasonings/flavour.

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Optional Extra: Honey-Cinnamon Candied Walnuts

For everyday purposes, I would just finish with a handful of plain chopped walnuts.

But if you want to go aaalllll the way, make Honey-Cinnamon Candied Walnuts. It’s that extra-special touch that bumps this salad up into the Company-Worthy category!

All you need to do is toss walnuts with honey, cinnamon and salt, then bake for 15 minutes. Cool to crisp, and you’re done! (Tip: Make extra for you to nibble … chef’s treat!)

This Lentil Salad is a great meal-worthy salad option or work lunch idea. Meat-free, nutritious, filling, and it keeps well for a few days.

Plus, I like that it’s an interesting way to use canned lentils which, let’s face it, isn’t always the most inspiring thing in the pantry!! – Nagi x

PS. No video for these Holiday Salad Marathon recipes. But if you really want one, pop a request in below. I’d be happy to make this for lunch any day and shoot it for you.

Life of Dozer

Spied something tasty. It wasn’t lentils……