Roasted Pumpkin, Cranberry & Lentil Salad
Servings 2
Calories 1268
Ingredients
- 2 cups pumpkin chopped into 5 cm pieces
- 2 tbsp extra virgin olive oil
- 0.5 cup slivered almonds or pine nuts
- 1.5 cups black lentils or french lentils, rinsed
- 1.5 cups baby spinach chopped
- 0.5 cup dried cranberries
- 3 spring onions finely sliced
- 0.333 cup Fresh coriander chopped
- 0.333 cup parsley leaves chopped
- 80 g feta cheese
- 4 tbsp extra virgin olive oil
- 3 tbsp raspberry vinegar or red wine vinegar
- 1 tsp 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 tbsp 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.0.5 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.1.5 cups black lentils
- For the dressing: Mix together all the ingredients and season well. Adjust to taste.4 tbsp extra virgin olive oil, 3 tbsp raspberry vinegar, 1 tsp 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, 1.5 cups black lentils, 1.5 cups baby spinach, 0.5 cup dried cranberries, 3 spring onions, 0.333 cup Fresh coriander, 0.333 cup parsley leaves, 80 g feta cheese, 0.5 cup slivered almonds, 4 tbsp extra virgin olive oil