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!