Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
If you're looking for a delicious, nutritious meal that the whole family will love, look no further than our roast pumpkin and lentil salad! This flavorful dish is packed with nutrient-rich ingredients like sweet pumpkin, earthy spinach and al dente lentils. Not only is it a tasty way to get your daily dose of essential vitamins, minerals and protein - but it's also super easy to prepare in just 30 minutes! Plus, this vegan-friendly meal can be used as both an entrée or side dish; perfect for busy households seeking quick yet satisfying meals.
Ingredients
- 1 pumpkin, medium size, cut in thin wedges
- 1/2 cup lentils
- 2 cups baby spinach
- 1 onion, red, sliced
-
1/4 cup olive oil
- 1 lemon, juice
- 1 tbsp dijon mustard
- 1/2 tsp thyme, dried
-
1⁄2 tsp salt
-
1/4 tsp black pepper
Directions
Preheat the oven to 400°F. Line a baking pan with parchment paper. Arrange the pumpkin wedges on the pan and drizzle with 3-4 tbs of olive oil. Season with salt and pepper and roast for 30 minutes until golden brown.
- In the meantime, bring a pot of salted water to a boil and cook the lentils until tender.
Make the dressing by whisking the remaining olive oil with the lemon juice, mustard and thyme.
- Arrange the pumpkin wedges on a serving plate, top with the lentils, spinach and onions. Drizzle with the dressing and serve warm.
Recipe Note
Products used in this Recipe:
