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Roasted Pumpkin, Orange and Lentil Salad Recipe

Roasted Pumpkin, Orange and Lentil Salad recipe


This is a warm salad with roasted pumpkin, orange slices, and crunchy lentils. It's dressed in a citrusy sauce and topped with toasted almonds. You can eat it with bread for a yummy meal.


1 medium Pumpkin
2 Oranges
1 Red Onion
1 Tsp Smoked Paprika
1 Tsp Chili Powder
1 Tbsp Balsamic Vinegar
1 Tbsp Brown Sugar
1 bunch of Cilantro
1 cup Green Lentils
1 Tsp Dried Thyme
50 ml Olive Oil
30 g Sliced Almonds
2 Tbsp Maple Syrup
Salt to taste


Preheat your oven to 200°C/400°F.
Cut the pumpkin into 1cm thick slices and remove the seeds. Peel and cut the red onion into wedges.
Place the pumpkin and onion on a baking tray. Sprinkle with smoked paprika, chili powder, salt, and drizzle with half of the olive oil. Toss to coat and roast for 30 minutes until tender.
While the vegetables are roasting, cook the green lentils in boiling water with dried thyme and a pinch of salt for 20 minutes, or until tender. Drain and set aside.
In a small bowl, combine balsamic vinegar, brown sugar, and the remaining olive oil to create a dressing.
Peel the oranges and slice into rounds.
In a dry pan, toast the sliced almonds over medium heat for 5 minutes until golden. Remove and let cool.
Chop the cilantro roughly.
To assemble the salad, spread the lentils on a platter, arrange the roasted pumpkin and onion on top, and distribute the orange slices.
Drizzle the balsamic dressing over the salad and then the maple syrup.
Garnish with toasted almonds and chopped cilantro. Serve warm with crusty bread if desired.

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