Roasted Pumpkin, Zucchini, Beetroot, Cranberry & Lentil Salad
Roasted Pumpkin, Zucchini, Beetroot, Cranberry & Lentil Salad
A salad I always come back to when the weather gets a bit cooler. It’s comforting, full of flavour and absolutely delicious!
Ingredients
- 2 cups pumpkin chopped into small pieces
- 2 zucchini chopped into rounds
- 2 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 1 1/2 cups french lentils rinsed
- 250 g cooked beetroot store bought, quartered
- 2 cups spinach roughly chopped
- 5 spring onions finely sliced
- 2/3 cup dried cranberries
- 2/3 cup walnuts roasted, roughly chopped
- 80 g goat’s cheese or feta, crumbled
- 1 cup mint leaves or parsley leaves (optional)
Dressing
- 1/4 cup extra virgin olive oil
- 1 teaspoon tahini
- 1 lemon juice squeezed
- 1 tablespoon honey or pure maple syrup
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Place the pumpkin and zucchini on separate baking trays. Drizzle with the olive oil, season well and mix together with your hands. Roast for about 30–35 minutes, until cooked through (the pumpkin may need slightly longer).
- Bring a medium pot of water to the boil. Add the lentils, then turn the heat down to a gentle simmer. Cook for about 12–14 minutes. Drain.
- Place the lentils, roasted pumpkin and zucchini, beetroot, spinach, spring onion, cranberries, walnuts, goat’s cheese and herbs (if using). Season well and toss the salad together.
- For the dressing: Mix all the ingredients in a small bowl or jug and season well. Add half of the dressing to the salad and toss well.
- Serve the salad into bowls and drizzle over a little more dressing if you like.
Nutrition
Calories: 480kcalCarbohydrates: 44gProtein: 20gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 6mgSodium: 98mgPotassium: 484mgFiber: 19gSugar: 9gVitamin A: 4806IUVitamin C: 25mgCalcium: 118mgIron: 6mg
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