First posted: Oct 6, 2017

Roasted Pumpkin and Lentil Salad with Creamy Mustard Dressing


Don’t you love the unpredictability and in-between-ness of Spring? And these Roasted Pumpkin and Lentil Salad Bowls fit the bill perfectly for this time of year. They’re a favourite friend for meat-free feasting, and just as delicious piled into a big glass salad jar for eating smugly at your desk. And of course you can build on this simple recipe endlessly – add in quinoa, barley or chickpeas, or crispy bacon maybe? Try them soon!



Cooks in:        Serves:2

  • 400 g peeled and cubed pumpkin
  • 1–2 Tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 40g mixed salad greens
  • 1 x 400 g can lentils, drained
  • 1/4 red onion, finely chopped
  • 1 Tbsp each chopped fresh mint and parsley (or coriander)
  • 100 g feta or soft goat’s cheese
  • Salt and freshly ground black pepper
  • Avocado, optional
Creamy Mustard Dressing
  • 4 Tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp wholegrain mustard
  • 1 Tbsp lemon juice
  • 2 Tbsp red wine or apple cider vinegar
  • Salt and freshly ground black pepper to taste

What to do

1. Preheat the oven to 200 °C.

2. Using a large baking tray, toss the pumpkin with the olive oil and spices until coated, and then roast on the middle shelf for 45-50 minutes or until golden and cooked through, then set aside to cool.

3. Prepare the salad dressing and set aside.

4. Add the salad leaves to a large serving bowl and then layer in the remaining ingredients, serve immediately along with the salad dressing.

Photo Credit @Curtis Gallon

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