Crispy Lentil and Pumpkin Salad
This vibrant salad combines roasted pumpkin and crispy lentils with crunchy red cabbage, dill, and a creamy tahini mustard dressing. It’s high in protein, full of texture, and perfect for cozy lunches or dinner sides.
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.