3/4cupblack lentils, washed and drained (or- 2 cups of cooked black lentils)
3cupspumpkin, (sliced in cubes, (350gr/0.75 pounds
1bunchof arugula
1/2cupwalnuts, roughly chopped
100 gr/ 3.5 ozfeta cheese, crumbled
1cuppomegranate seeds
1/2cupnatural dried cranberries
2tablespoonssilan, )date honey syrup(
2tablespoonbalsamic vinegar
3tablespoonsolive oil
1/4teaspoongrounded nutmeg
salt & grounded black pepper to taste
Instructions:
Cook the lentils- in a suitable pot, place the lentils with a large amount of water (like pasta), without salt. Bring to a boil and cook for about 15 minutes. Strain and let the lentils cool down.
Roasted pumpkin- preheat the oven to 180°C/350°F. In a small bowl, mix 1 tablespoon of olive oil with silan, grounded nutmeg, salt and pepper. Pour the mixture over the pumpkin cubes and stir to full cover, spread the coated pumpkin cubes on a baking pan lined with parchment paper. Bake in the oven for about 20-25 minutes until the pumpkin is golden and soft.
Assemble the salad- in a large bowl put all the salad ingredients: lentils, roasted pumpkin (if any liquids remain on the oven pan, add them!), chopped walnuts, arugula, crumbled feta cheese, dried cranberries and pomegranate seeds. Keep aside some of the pomegranate seeds and feta for decoration above. Sprinkle above olive oil and balsamic vinegar, salt and pepper to taste and carefully combine. Transfer to a serving bowl and sprinkle above the pomegranate seeds and feta you've kept aside. Bon appetit!
Store any leftovers in the fridge in an airtight container for up to three days.
Notes:
Prefer to soak the lentils for a few hours if possible for enhancing the nutritional values.
You can easily replace the pumpkin with sweet potato or other kind of squash (butternut, acorn..).
For a vegan version- replace the feta cheese with tofu.
If prepared in advance, it's better to make the salad without the arugula, and then add it before serving so the arugula will stay crunchy.