Roasted Pumpkin, Craisin & Lentil Salad
Roasted Pumpkin, Craisin & Lentil Salad
Ingredients
- 1.5 cups black lentils or french lentils rinsed 1.5 cup baby spinach, chopped
- 2 cups pumpkin pieces
- 2 tablespoons olive oil extra virgin
- 1/2 cup craisins ocean spray
- 3 spring onions finely sliced
- 1/3 cup coriander chopped
- 1/3 cup parsley chopped
- 80 g feta cheese
- 1/2 cup slivered almonds roasted
- pine nuts roasted
Dressing:
- 4 tablespoons olive oil extra virgin
- 3 tablespoons raspberry vinegar or red wine vinegar
- 1 teaspoon dijon mustard
- sea salt
- cracked black pepper
Instructions
Method:
- Preheat the oven to 180 degrees Celsius. Chop pumpkin into 5cm chunks. Lay them out on a
- lined baking tray and drizzle over the olive oil and season well. Roast for approx. 30 mins until they are cooked and brown on the edges. Remove and set aside.
- On a separate baking tray, lay out the almonds/pine nuts and place in the oven for 15 mins or until starting to brown. Remove and set aside.
- Bring a medium-sized saucepan of water to the boil, and add a pinch of salt. Add the lentils and cook according to packet instructions, usually approx. 15-20 mins (you want them to still have a bite to them). Drain them and set them aside.
- For the dressing: Mix together all ingredients and season well. Adjust to taste.
- To assemble: In a large bowl, add the spinach, lentils, roasted pumpkin, craisins, spring onion, coriander, parsley, feta cheese 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 tsp 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
Keywords
