Lentil Salad with Roasted Pumpkin and Feta Cheese
There’s something about this time of year that makes me want to fill my plate with color. Roasted pumpkin, ruby pomegranate seeds, dried cranberries, this salad has fall written all over it, in the best possible way.
It’s the kind of salad you want in your regular rotation. Tasty, fresh, and it keeps beautifully in the fridge for days, perfect for packing into work lunches or bringing to a dinner party.
Why You’ll Love This Recipe:
- Sweet roasted pumpkin, tangy feta, and pops of pomegranate in every bite
- Naturally gluten-free, and easy to make vegan
- Keeps well in the fridge for days, great for meal prep
- Just as good for a weeknight lunch as it is for a dinner party
Key Ingredients & Substitutions:
- Black lentils (beluga) – hold their shape well when cooked, which makes them ideal for salads. Brown or green lentils work too if that’s what you have.
- Roasted pumpkin – can easily swap in butternut squash, acorn squash, or sweet potato.
- Feta cheese – adds a salty, tangy contrast. For a vegan version, swap in cubed tofu instead.
- Silan (date syrup) – used in the pumpkin roasting mix for a touch of caramel sweetness. If you can’t find it, maple syrup or honey work as substitutes.
Pro Tips for Success:
- Soaking the lentils beforehand is recommended, though not required, anywhere from 30 minutes up to 12 hours in the fridge. It boosts their nutritional value and helps them cook a bit faster.
- Cook the lentils in unsalted water, just like pasta, and let them cool before assembling.
- If making the salad ahead, leave the arugula out until right before serving so it stays crisp.
- Cooking a big batch of lentils anyway? Freeze the extras in 1-cup portions for next time.
FAQ
- How long does this salad keep? Store leftovers in an airtight container in the fridge for up to 3 days.
- Can I make this vegan? Yes, just swap the feta cheese for cubed tofu.
- Can I substitute the pumpkin? Yes, sweet potato, butternut squash, or acorn squash all work well instead.
- Can I make this ahead of time? Yes, just leave out the arugula until right before serving so it stays crisp.
Looking for more tasty recipes?
- Green Veggie Pot
- Easy and Delicious Red Lentil Patties
- Glass Noodle Salad with Peanut Butter Sauce
- Green Salad with Charred Broccoli and Avocado
Lentil Salad with Roasted Pumpkin and Feta Cheese
Ingredients:
- ¾ cup (150g) black lentils rinsed and drained (or 2 cups cooked black lentils)
- 3 cups pumpkin cut into cubes (about 350g/0.75 lb)
- 1 bunch arugula
- ½ cup walnuts roughly chopped
- 3.5 oz (100g) feta cheese crumbled
- 1 cup pomegranate seeds
- ½ cup dried cranberries
- 2 tbsp silan (date syrup)
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- ¼ tsp ground nutmeg
- Salt and freshly ground black pepper to taste
Instructions:
- Cook the lentils: soaking them beforehand is recommended, though not required, anywhere from 30 minutes up to 12 hours in the fridge, it boosts their nutritional value and helps them cook a bit faster. Place the lentils in a pot with plenty of water (like cooking pasta), no salt. Bring to a boil and cook for about 15 minutes. Drain and let cool.
- Roast the pumpkin: preheat the oven to 350°F (180°C). In a small bowl, mix 1 tablespoon of olive oil with the silan, nutmeg, salt, and pepper. Toss the pumpkin cubes in the mixture until fully coated, then spread on a parchment-lined baking sheet. Roast for 20-25 minutes, until golden and tender.
- Assemble the salad: in a large bowl, combine the lentils, roasted pumpkin (scrape in any liquid left on the pan too), chopped walnuts, arugula, crumbled feta, dried cranberries, and pomegranate seeds. Set aside a bit of the pomegranate seeds and feta for topping. Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and gently toss. Transfer to a serving bowl and sprinkle the reserved pomegranate seeds and feta on top. Enjoy!
Notes:
- Sweet potato, butternut squash, or acorn squash all work well instead of pumpkin.
- For a vegan version, swap the feta for cubed tofu.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
