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This filling pumpkin lentil mix with honey and cinnamon brings together warm, seasoned pumpkin chunks with protein-rich lentils for a hearty meal that works great as your main dish or a fancy side. You'll love how the sweet roasted pumpkin plays against the earthiness of lentils and the peppery kick of arugula, giving you all the tasty contrasts you want.
I came across this dish in fall when pumpkins were everywhere at my local market, and I needed something different than another soup. Now it's my favorite thing to make when veggie friends come over — and my meat-loving buddies always ask me how to make it too!
Ingredients
- Butternut squash or pumpkin: Go for one that feels heavy and has smooth skin for the best sweet flavor
- Allspice and cinnamon: These cozy spices turn plain pumpkin into something special
- Lentils from a can: They save you tons of time but still give you all the good stuff and nice texture
- Arugula: Its spicy bite works wonders against the pumpkin's sweetness
- Red onion: Gives nice color and a little zing that rounds out the flavors
- Thyme (fresh): Brings a woodsy smell and taste that dried just can't give you
- Walnuts: They get even tastier when coated in sweet stuff
- Honey: Try to get the raw kind from nearby farms for the richest taste
- Red wine vinegar: Adds that tang that makes all other flavors pop
- Extra virgin olive oil: Don't skimp here—you'll really taste the difference
Step-by-Step Instructions
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- Get your pumpkin ready:
- Cut your pumpkin into same-sized chunks about 1cm thick. Getting them all the same size means they'll cook evenly with crispy edges and soft middles.
- Add plenty of flavor:
- Mix pumpkin with olive oil, cinnamon, allspice and salt until all pieces are coated. This mix gives you that warm fall flavor that makes everyone ask for seconds.
- Cook it in groups:
- Warm up oil in a big pan and put pumpkin pieces in one layer with space between them. This is super important if you want them golden brown instead of mushy. Let them get a nice crust before you flip them, about 3 minutes each side.
- Make sweet walnuts:
- While your pumpkin cooks, mix walnuts with honey, cinnamon and a tiny bit of salt. Make sure the honey's thin enough to coat all the nuts. Put them on a paper-covered tray and bake until they smell good and look darker, around 15 minutes. They'll get crunchier as they cool down.
- Whip up your dressing:
- Put red wine vinegar, honey, olive oil, garlic, allspice, ginger, salt and pepper in a jar and shake it hard until it's all mixed. Grate the garlic super fine so its flavor spreads out evenly.
- Put it all together:
- In a big bowl, add drained lentils, arugula, red onion, thyme and your cooled pumpkin. Pour most of the dressing over and mix gently so you don't break the pumpkin pieces. The warm pumpkin will make the arugula soften just a bit, giving you different textures in each bite.
I can't get enough of those honey-cinnamon walnuts in this dish. I often make extra because I keep eating them while I'm fixing the rest of the salad. My family caught me doing this, and now someone always offers to 'help' in the kitchen when they know I'm making these sweet nuts!
Seasonal Twists
This flexible dish works any time of year. During summer, try roasted sweet potato instead of pumpkin. In spring, throw in fresh peas or asparagus for color and fresh taste. When winter comes, add roasted beets or parsnips for sweet earthiness. The main cooking method stays the same no matter what veggies you choose to use.
Storage And Meal Prep
This dish stays good up to three days in your fridge. If you're making it more than a few hours ahead, keep the arugula apart from the dressed pumpkin and lentils. Store the sweet walnuts in a sealed container on your counter so they stay crunchy. For easy meal prep, divide into containers with arugula on top, and add the walnuts right before you eat.
Food Matches
This salad goes great with some grilled fish or chicken for a filling meal packed with protein. For a veggie feast, serve it with some crusty bread and tasty olives. It tastes good with both white and red wines, especially a crisp Sauvignon Blanc or light Pinot Noir. For fancy dinners, try small portions to start before your main dish.
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This pumpkin lentil combo will definitely wow your guests — it's one of those standout dishes that nails both taste and texture just right.
Frequently Asked Questions
- → Can I use sweet potato instead of pumpkin?
For sure! Sweet potato makes a great swap for pumpkin here. Just cut it the same way (1cm slices turned into bite-sized chunks) and cook following the same steps. You might need to adjust cooking time a bit, so check if they're soft enough as you go.
- → How can I make this dish vegan?
Going vegan is simple - just swap the honey for maple syrup in both the dressing and when making the candied walnuts. The taste will still be amazing with a slightly richer caramel flavor.
- → Can I use dried lentils instead of canned?
You bet! Cook around 1 cup of dry lentils based on the package info until they're soft but still have some bite (usually takes 20-25 minutes). Drain them well, let them cool a bit, then add to your salad. Green or brown lentils work best since they don't get mushy.
- → What can I substitute for arugula/rocket?
No arugula? No problem! Try baby spinach for something milder, or go with a mix of young greens. If you want that same peppery kick, watercress or some mustard greens would do the trick.
- → Can this salad be made ahead of time?
Yes, but it's best to keep everything separate. You can prep the pumpkin, lentils, and sweet walnuts 1-2 days before and keep them in the fridge. The dressing can last up to 3 days. Just throw it all together right before eating so the greens stay crisp.
- → Is this suitable as a main dish?
Definitely! It makes a great main, especially for lunch. To make it even more filling, try adding some crumbled feta or goat cheese, or enjoy it with a piece of crusty bread on the side.