Roasted Pumpkin with Lentil Salad
This Roasted Pumpkin with Lentil Salad combines caramelized, golden pumpkin wedges with a refreshing Mediterranean-style lentil salad tossed in pomegranate syrup and olive oil. Finished with a creamy tahini drizzle, this vegan and gluten-free dish is hearty, colorful, and perfect for fall lunches or light dinners.
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.