Roasted Pumpkin with Lentil Salad
If you’re craving a nourishing, colorful, and flavor-packed meal that feels as cozy as it looks, this Roasted Pumpkin with Lentil Salad is going to steal your heart. It’s the perfect balance of sweet roasted pumpkin, earthy lentils, fresh vegetables, and tangy pomegranate syrup — all finished with a creamy drizzle of tahini.
Why You’ll Love This Roasted Pumpkin with Lentil Salad
There’s so much to adore about this recipe:
- Wholesome & satisfying: Packed with fiber, protein, and healthy fats for a balanced meal.
- Seasonal & colorful: Roasted pumpkin gives this dish warmth and a rich, caramelized sweetness.
- Simple ingredients: Most of the components are pantry staples or easy to find.
- Versatile & adaptable: Enjoy it warm or cold, as a main or side dish, or even as meal prep.
- Beautiful presentation: Serve the lentil salad over golden pumpkin wedges and drizzle with tahini for a stunning, restaurant-style plate.
This roasted pumpkin with lentil salad is proof that simple, natural ingredients can create something truly special.
Ingredients
For the roasted pumpkin
- 1 small Hokkaido pumpkin (or any starchy variety, like kabocha or butternut squash)
- 1 tablespoon olive oil
- ½ teaspoon salt
For the lentil salad
- 1 can brown or green lentils, drained and rinsed
- 2 small cucumbers, diced
- 1 small red onion, finely chopped
- 2 medium tomatoes, chopped
- ½ cup Kalamata olives, pitted and halved
- ½ cup fresh parsley, chopped
- 1 tablespoon olive oil
- Juice of ½ lemon
- 2 tablespoons pomegranate syrup (or pomegranate molasses)
- Salt and black pepper, to taste
To serve
- Tahini, for drizzling
Tips and Variations
- Use any pumpkin or squash: Hokkaido, kabocha, butternut, or acorn squash all work beautifully.
- Make it meal-prep friendly: Roast the pumpkin and prep the salad in advance. Assemble before serving.
- Add grains: For a heartier meal, mix in some cooked quinoa, bulgur, or brown rice with the lentil salad.
- Boost the crunch: Add toasted pumpkin seeds, walnuts, or almonds for texture.
- Change the dressing: Try balsamic glaze instead of pomegranate syrup for a different flavor twist.
- Spice it up: Add chili flakes or a touch of cumin to the roasted pumpkin for warmth and depth.
Storage and Meal Prep Tips
This dish keeps very well for several days, making it ideal for prepping ahead.
- Storage: Store the lentil salad separately in an airtight container in the refrigerator for up to 4 days.
- Pumpkin: Keep roasted pumpkin in a separate container for up to 3 days.
- Reheating: Gently warm the pumpkin before serving if you prefer a warm contrast to the cool salad.
- Tahini drizzle: Add fresh before serving to keep it creamy and smooth.
FAQs about Roasted Pumpkin with Lentil Salad
1. What kind of pumpkin is best for roasting?
Hokkaido pumpkin (also known as red kuri squash) is excellent because it has a naturally sweet, nutty flavor and you can eat the skin. Butternut squash, kabocha, or acorn squash also work beautifully.
2. Can I use dry lentils instead of canned?
Absolutely! Cook about ¾ cup of dry lentils to yield roughly the same amount as one can. Boil until tender but not mushy, then drain and cool before using.
3. Can I make this recipe oil-free?
Yes! Simply roast the pumpkin without oil (use parchment paper to prevent sticking) and skip the olive oil in the dressing. The pomegranate syrup and tahini will still provide great flavor and richness.
4. What can I use instead of pomegranate syrup?
You can substitute balsamic glaze, maple syrup with a splash of lemon juice, or date syrup for a similar sweet-tangy effect.
5. Is this Roasted Pumpkin with Lentil Salad gluten-free?
Yes, this recipe is naturally gluten-free and vegan, making it suitable for many dietary needs.
6. Can I serve it cold?
Definitely! It tastes amazing both warm and cold. For meal prep, store everything chilled and assemble when ready to eat.
7. Can I turn this into a full dinner bowl?
Yes! Add some cooked grains (like quinoa or farro) and a sprinkle of seeds or nuts for a complete, protein-packed meal.
10. How can I make it more protein-rich?
You can add extra lentils, chickpeas, or a few cubes of grilled tofu or tempeh to boost the protein content.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Roasted Pumpkin with Lentil Salad
Ingredients
For the roasted pumpkin:
- 1 small Hokkaido pumpkin or any starchy variety
- 1 tbsp olive oil
- ½ tsp salt
For the lentil salad:
- 1 can brown or green lentils drained and rinsed
- 2 small cucumbers diced
- 1 small red onion finely chopped
- 2 medium tomatoes chopped
- ½ cup Kalamata olives pitted and halved
- ½ cup fresh parsley chopped
- 1 tbsp olive oil
- Juice of ½ lemon
- 2 tbsp pomegranate syrup molasses
- Salt and black pepper to taste
To serve:
- Tahini for drizzling
Instructions
Roast the pumpkin
- Preheat oven to 200°C (400°F).
- Cut the pumpkin into quarters (leave the skin on if using Hokkaido).
- Rub with olive oil and sprinkle with salt.
- Roast for 30–35 minutes, until soft and lightly caramelized.
Prepare the lentil salad
- In a large bowl, combine lentils, cucumbers, tomatoes, onion, olives, and parsley.
- Whisk together olive oil, lemon juice, and pomegranate syrup.
- Pour over the salad and season with salt and pepper. Toss gently.
Assemble
- Arrange roasted pumpkin wedges on a plate.
- Spoon lentil salad over the top.
- Finish with a generous drizzle of tahini.
