Roasted Pumpkin, Cranberry & Lentil Salad
This Roasted Pumpkin, Cranberry & Lentil Salad is a nourishing, colourful, and flavour-packed dish that brings together wholesome ingredients with a beautiful balance of textures and flavours. Sweet roasted pumpkin, earthy lentils, creamy feta, and crunchy nuts combine with pops of tart cranberry and fresh herbs for a salad that feels as vibrant as it tastes.
It’s a perfect recipe for anyone looking for a hearty salad that can double as a main meal or a beautiful side dish. Ideal for individuals wanting a wholesome lunch option or for families who love make-ahead meals that stay delicious for days. The combination of lentils and pumpkin makes it wonderfully satisfying without feeling heavy, while the dressing adds brightness and lift to every bite.
What makes this salad so special is its versatility, it can be enjoyed warm, at room temperature, or chilled straight from the fridge. It’s also easy to adapt based on what you have on hand. Whether you’re meal prepping for the week, planning a dinner party, or packing lunch for work, this salad holds up beautifully and keeps its texture and flavour. It’s the kind of recipe that makes healthy eating simple, joyful, and deeply satisfying.
Roasted Pumpkin, Cranberry & Lentil Salad
Rate this RecipeIngredients
- 2 cups pumpkin chopped into 5 cm pieces
- 2 tablespoons extra virgin olive oil
- 1/2 cup slivered almonds or pine nuts
- 1 1/2 cups black lentils or french lentils, rinsed
- 1 1/2 cups baby spinach chopped
- 1/2 cup dried cranberries
- 3 spring onions finely sliced
- 1/3 cup coriander leaves chopped
- 1/3 cup parsley leaves chopped
- 80 g feta cheese
- 4 tablespoons extra virgin olive oil
- 3 tablespoons raspberry vinegar or red wine vinegar
- 1 teaspoon dijon mustard
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a large tray with baking paper.
- Place the pumpkin on the tray, drizzle over the olive oil and season well. Roast for about 30 minutes until cooked and brown on the edges. Remove and set aside.2 cups pumpkin, 2 tablespoons extra virgin olive oil
- On a separate baking tray, lay out the almonds or pine nuts and place in the oven for 15 minutes or until starting to brown. Remove and set aside.1/2 cup slivered almonds
- Bring a medium saucepan of water to the boil and add a pinch of salt. Add the lentils and cook according to packet instructions, about 15-20 minutes (you want them to still have a bite to them). Drain and set aside.1 1/2 cups black lentils
- For the dressing: Mix together all the ingredients and season well. Adjust to taste.4 tablespoons extra virgin olive oil, 3 tablespoons raspberry vinegar, 1 teaspoon dijon mustard
- To assemble: In a large bowl, place the roasted pumpkin, lentils, spinach, cranberries, spring onion, coriander, parsley, feta and roasted nuts. Pour over the dressing (you may not want to use it all) and toss the salad with the dressing. Season well.2 cups pumpkin, 1 1/2 cups black lentils, 1 1/2 cups baby spinach, 1/2 cup dried cranberries, 3 spring onions, 1/3 cup coriander leaves, 1/3 cup parsley leaves, 80 g feta cheese, 1/2 cup slivered almonds, 4 tablespoons extra virgin olive oil
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