Crispy Lentil and Pumpkin Salad
This Crispy Lentil and Pumpkin Salad is super hearty,the perfect balance of roasted comfort and crunchy freshness. Golden roasted pumpkin cubes and crispy lentils meet shredded red cabbage, dill, and a tangy tahini mustard dressing — creating a nourishing, vibrant dish that’s as beautiful as it is delicious.
Why You’ll Love This Crispy Lentil and Pumpkin Salad
- Simple ingredients: All pantry-friendly staples and seasonal veggies.
- High in plant-based protein: Lentils make this salad satisfying and nourishing.
- Crispy + creamy textures: Roasted lentils and pumpkin contrast beautifully with the creamy tahini dressing.
- Wholesome + vibrant: Perfect for autumn or winter, yet light enough for any season.
- Zesty, herby dressing: A lemony mustard-tahini blend ties everything together perfectly.
Ingredients You’ll Need
Here’s everything to bring this crispy lentil and pumpkin salad together:
Salad
- 1 small Hokkaido pumpkin (or any starchy pumpkin), cut into cubes
- 1 can brown lentils, drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika powder
- Salt, to taste
- 1 ½ cups shredded red cabbage
- 1 red onion, thinly sliced
- ⅓ cup fresh dill, chopped
- ½ cup toasted sunflower seeds
Dressing
- 1 tbsp tahini
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- Juice of ½ lemon
- 1 tsp maple syrup
- ½ tsp salt
Tips and Variations
Want to make this Crispy Lentil and Pumpkin Salad your own? Try these ideas:
Variations
- Use sweet potatoes: Swap pumpkin for roasted sweet potatoes for a slightly sweeter flavor.
- Try green lentils: They hold shape well and add a firmer texture.
- Add greens: Toss in baby spinach, kale, or arugula for extra freshness.
- Make it spicy: Add chili flakes or a pinch of cayenne for a kick.
- Top with avocado: Creamy avocado adds healthy fats and smooth texture.
Pro Tips
- Crispier lentils: Dry them thoroughly before roasting.
- Meal prep tip: Keep dressing separate until serving.
Storage and Meal Prep
This salad is excellent for meal prep and next-day lunches.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Dressing: Keep it in a separate jar for up to 5 days. Shake well before using.
- Reheating: The roasted pumpkin and lentils can be reheated in the oven or air fryer to re-crisp before serving.
How to Make the Best Crispy Lentils
Getting perfectly crispy lentils is an art! Here’s how:
- Rinse and dry: Drain lentils well and pat them dry with a towel.
- Even layer: Spread them in a single layer on your baking sheet.
- High heat: Roast at 200°C (400°F).
- Toss halfway: This ensures even crisping.
- Cool completely: Let them cool on the tray to firm up even more.
They’ll turn golden, crunchy, and utterly addictive!
Frequently Asked Questions (FAQs): Crispy Lentil and Pumpkin Salad
Can I use other types of lentils?
Yes! While brown lentils work best for roasting, you can use green lentils or beluga lentils for a firmer texture. Avoid red lentils — they tend to get mushy when roasted.
What can I substitute for tahini?
If you don’t have tahini, try almond butter, cashew butter, or even plain vegan yogurt for a lighter twist.
Is this Crispy Lentil and Pumpkin Salad gluten-free?
Absolutely! All the ingredients are naturally gluten-free. Just ensure your Dijon mustard and tahini are labeled gluten-free if you’re highly sensitive.
Can I serve this Crispy Lentil and Pumpkin Salad warm?
Yes, and it’s delicious that way! Serve right after roasting for a warm, comforting meal. It’s equally tasty chilled.
How do I store leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. If you want the lentils to stay crispy, store them separately and add just before serving.
Can I make this salad ahead of time?
Definitely. You can roast the pumpkin and lentils a day ahead and prepare the dressing in advance. Just assemble everything when ready to eat.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Crispy Lentil and Pumpkin Salad
Ingredients
Salad:
- 1 small Hokkaido pumpkin or any starchy type, cut into cubes
- 1 can brown lentils drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika powder
- Salt to taste
- 1½ cups shredded red cabbage
- 1 red onion thinly sliced
- ⅓ cup fresh dill chopped
- ½ cup toasted sunflower seeds
Dressing:
- 1 tbsp tahini
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- Juice of ½ lemon
- 1 tsp maple syrup
- ½ tsp salt
Instructions
- Preheat oven to 200°C (400°F). Spread pumpkin and lentils on a baking tray. Drizzle with olive oil, sprinkle with paprika and salt, and toss well. Roast for 30–35 minutes, stirring halfway, until the pumpkin is golden and lentils are crispy.
- In a small bowl, whisk tahini, Dijon mustard, olive oil, lemon juice, maple syrup, and salt until smooth. Add a splash of water if needed to thin.
- In a large bowl, combine red cabbage, onion, and dill. Add roasted pumpkin and lentils, then pour over dressing and toss gently.
- Top with toasted sunflower seeds and serve warm or chilled.
