Roasted Pumpkin, Cranberry & Lentil Salad
Roasted Pumpkin, Cranberry & Lentil Salad
Ingredients
- 2 cups pumpkin chopped into 5 cm pieces
- 2 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 1/2 cup slivered almonds or pine nuts
- 1 1/2 cups black lentils or french lentils, rinsed
- 1 1/2 cups 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
Dressing
- 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. 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.
- 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.
- 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.
- For the dressing: Mix together all the ingredients and season well. Adjust to taste.
- 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.
Notes
If using red wine vinegar in the dressing instead of raspberry vinegar, you may want to add 1 teaspoon of brown sugar or honey to add some sweetness.
Nutrition
Calories: 1268kcalCarbohydrates: 125gProtein: 51gFat: 68gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 43gTrans Fat: 0.01gCholesterol: 36mgSodium: 511mgPotassium: 927mgFiber: 42gSugar: 27gVitamin A: 11075IUVitamin C: 36mgCalcium: 512mgIron: 17mg
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