Honey-Cinnamon Pumpkin Lentil Salad

Name: Honey-Cinnamon Pumpkin Lentil Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 400 g / 14 oz pumpkin or butternut squash; 2 tbsp extra virgin olive oil; 1 tsp cinnamon; 1/2 tsp all spice; 1/4 tsp salt; 800 g / 28oz canned lentils (, well drained & patted dry (Note 1)); 2 cups (packed) rocket/arugula leaves ((preferably baby, otherwise hand-tear large ones)); 1/2 red onion (, finely sliced); 3 tsp fresh thyme leaves; 3/4 cup walnuts ((or pecans)); 1 1/2 tbsp honey ((must be runny, so warm if super-thick), or maple syrup); 1/4 tsp cinnamon; Pinch of salt; 2 tbsp red wine vinegar; 2 tbsp honey; 4 tbsp extra virgin olive oil; 1 g arlic clove ((small), finely grated); 1/4 tsp allspice powder; 1/4 tsp ginger powder; Salt and pepper

This is a recipe inspired by the flavours of a Spiced Sweet Potato Lentil Salad from a cookbook called Community by Sydney local Hetty McKinnon. Lentils are tossed with cinnamon-perfumed, pan-roasted pumpkin, along with candied walnuts, a handful of greens and drizzle with a spiced Honey Dressing. S

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium ⭐ 4.9 (16) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

400 g / 14 oz pumpkin or butternut squash
2 tbsp extra virgin olive oil
1 tsp cinnamon
1/2 tsp all spice
1/4 tsp salt
800 g / 28oz canned lentils (, well drained & patted dry (Note 1))
2 cups (packed) rocket/arugula leaves ((preferably baby, otherwise hand-tear large ones))
1/2 red onion (, finely sliced)
3 tsp fresh thyme leaves
3/4 cup walnuts ((or pecans))
1 1/2 tbsp honey ((must be runny, so warm if super-thick), or maple syrup)
1/4 tsp cinnamon
Pinch of salt
2 tbsp red wine vinegar
2 tbsp honey
4 tbsp extra virgin olive oil
1 g arlic clove ((small), finely grated)
1/4 tsp allspice powder
1/4 tsp ginger powder
Salt and pepper

Steps

Toss pumpkin with 1 tbsp olive oil, cinnamon, all spice and salt.
Pan roast: Heat a large non stick skillet with 1 tbsp olive oil over medium high heat. Add about half the pumpkin, spreading out into one layer. Cook for 3 minutes until golden. Turn and cook the other side for 3 minutes until golden and cooked through. Remove and let cool until just warm.Repeat with other half of the pumpkin, adding a little more oil to the pan if required.
Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper-lined baking tray.
Bake: Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway. Leave to cool, then use fingers to roughly break walnuts up into slightly smaller pieces.
Dressing: Place ingredients in a jar and shake well.
Toss: Place lentils, rocket, red onion, thyme and pumpkin in a large bowl. Pour over most of the Dressing, then gently toss.
Plate up: Pile up on serving platter. Sprinkle with candied walnuts. Drizzle over remaining Dressing, then serve!

Nutrition Facts (per serving)

427 kkal

Protein 5g (7%)

Carbs 27g (40%)

Fat 36g (53%)

Macronutrients

Calories42721% DV

Protein5g10% DV

Carbs27g9% DV

Fat36g55% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 200

Per Serving Rp 50/serving

🏠 Save ~Rp 400 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 14 oz pumpkin or butternut squash	400 g	-	-
extra virgin olive oil	2 tbsp	-	-
cinnamon	1 tsp	-	-
all spice	0.5 tsp	-	-
salt	0.25 tsp	-	-
/ 28oz canned lentils	800 g	-	-
	2 cups	-	-
red onion	0.5	-	-
fresh thyme leaves	3 tsp	-	-
walnuts	0.75 cup	-	-
honey	0.5 tbsp	-	-
cinnamon	0.25 tsp	-	-
Pinch of salt	-	-	-
red wine vinegar	2 tbsp	-	-
honey	2 tbsp	-	-
extra virgin olive oil	4 tbsp	-	-
arlic clove	1 g	-	-
allspice powder	0.25 tsp	Rp 8.000/100g	Rp 100
ginger powder	0.25 tsp	Rp 8.000/100g	Rp 100
Salt and pepper	-	-	-