Lentil Salad With Roasted Pumpkin & Walnuts
Servings 2
Calories 234
Equipment
- Microwave (for nourish bowl)
- Oven and Baking Tray (for roasting pumpkin)
- Mixing bowl
- Chopping Board
- Sharp Knife
- Mixing Spoon
Ingredients
- 220 g Simply Wholesome Pantry Instant Nourish Bowl Beluga Lentils & Bulgur
- 1 cup baby spinach roughly chopped
- 1 cup pumpkin cut into cubes & roasted
- 0.5 cup green capsicum chopped
- 0.333 cup red onion thinly sliced
- 0.333 cup feta cut into cubes
- 0.333 cup roasted walnuts chopped
- 2 tbsp extra virgin olive oil
- 0.5 lemon juice squeezed
- sea salt & cracked black pepper
Instructions
- Microwave the Simply Wholesome Pantry Instant Nourish Bowl Beluga Lentils & Bulgur for 30–45 seconds, or until heated through.
- In a large bowl, combine the lentils and bulgur, spinach, pumpkin, capsicum, red onion, feta and walnuts.
- Gently toss everything together until well mixed. Drizzle over the olive oil and lemon juice. Season well.
Notes
Practical Cooking Tips & Tricks
- Cut pumpkin into even cubes for uniform roasting.
- Roast extra pumpkin to use in other meals during the week.
- Toast the walnuts lightly for a deeper, nuttier flavour.
- Add lemon juice just before serving to keep the salad fresh.
- Don’t over-mix after adding feta to avoid breaking it up too much.
Serving Suggestions
- Serve as a main salad with crusty bread.
- Pair with grilled chicken or salmon.
- Use as a side dish for barbecues or roasts.
- Add avocado for extra creaminess.
- Top with fresh herbs like parsley or mint for brightness.
Freezer Friendly
- Not suitable for freezing.
Meal Prep Instructions
- Roast pumpkin ahead of time and store in the fridge.
- Chop vegetables and store separately.
- Warm the nourish bowl and assemble the salad just before serving.
Substitutions
Vegetables (5 options):- Sweet potato — roasted, for a richer sweetness.
- Beetroot — roasted or grated raw.
- Zucchini — grilled or roasted.
- Broccoli — lightly steamed or roasted.
- Kale — chopped, as a swap for spinach.
- Grilled chicken breast
- Tinned tuna
- Pan-fried tofu
Helpful Hints / Pro Tips
- Add pomegranate seeds for a sweet pop of flavour.
- Replace walnuts with pecans for a softer crunch.
- Use leftover roasted pumpkin from another meal to save time.
- Bulk it up with cooked brown rice or quinoa for a larger crowd.
- For extra richness, drizzle with tahini before serving.
- Use roasted red capsicum instead of fresh for a smoky note.
Make Ahead / Storage
- Can be made 1 day ahead.
- Store in an airtight container in the fridge for up to 3 days.
- Add lemon juice and dressing just before serving to keep flavours fresh.
FAQs
- Can I make this salad ahead? Yes, it can be prepared up to a day in advance.
- How do I store leftovers? In an airtight container in the fridge for up to 3 days.
- Can I freeze this salad? No, it’s not freezer-friendly due to the fresh vegetables and feta.
- Can I use a different cheese? Yes, goat’s cheese or haloumi works well.
- Can I serve it warm? Absolutely — it’s delicious warm or cold.