Honey-Cinnamon Pumpkin Lentil Salad

Name: Honey-Cinnamon Pumpkin Lentil Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 400 g / 14 oz pumpkin or butternut squash; 2 tbsp extra virgin olive oil; 1 tsp cinnamon; 1/2 tsp all spice; 1/4 tsp salt; 800 g / 28oz canned lentils (, well drained & patted dry (Note 1)); 2 cups (packed) rocket/arugula leaves ((preferably baby, otherwise hand-tear large ones)); 1/2 red onion (, finely sliced); 3 tsp fresh thyme leaves; 3/4 cup walnuts ((or pecans)); 1 1/2 tbsp honey ((must be runny, so warm if super-thick), or maple syrup); 1/4 tsp cinnamon; Pinch of salt; 2 tbsp red wine vinegar; 2 tbsp honey; 4 tbsp extra virgin olive oil; 1 g arlic clove ((small), finely grated); 1/4 tsp allspice powder; 1/4 tsp ginger powder; Salt and pepper

This is a recipe inspired by the flavours of a Spiced Sweet Potato Lentil Salad from a cookbook called Community by Sydney local Hetty McKinnon. Lentils are tossed with cinnamon-perfumed, pan-roasted pumpkin, along with candied walnuts, a handful of greens and drizzle with a spiced Honey Dressing. S

⏱ 40 min 🔨 Prep 15min 🔥 Cook 25min 📊 Medium 🍽 4 servings ⭐ 4.9 (16) 👁 8

Instructions

Toss pumpkin with 1 tbsp olive oil, cinnamon, all spice and salt.
Pan roast: Heat a large non stick skillet with 1 tbsp olive oil over medium high heat. Add about half the pumpkin, spreading out into one layer. Cook for 3 minutes until golden. Turn and cook the other side for 3 minutes until golden and cooked through. Remove and let cool until just warm.Repeat with other half of the pumpkin, adding a little more oil to the pan if required.
Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper-lined baking tray.
Bake: Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway. Leave to cool, then use fingers to roughly break walnuts up into slightly smaller pieces.
Dressing: Place ingredients in a jar and shake well.
Toss: Place lentils, rocket, red onion, thyme and pumpkin in a large bowl. Pour over most of the Dressing, then gently toss.
Plate up: Pile up on serving platter. Sprinkle with candied walnuts. Drizzle over remaining Dressing, then serve!

Nutrition per serving

Protein5g

Carbs27g

Fat36g

427kcal

5gProtein

27gCarbs

36gFat

💰 Cost Estimate

Total Ingredients
$1491.00

Per Serving
$373.00/serving

🏠 Savings
~$2982.00 vs buying!

📋 Price Breakdown (85% ingredients detected)

Ingredient	Amount	Subtotal
/ 14 oz pumpkin or butternut squash	400 g	$440.00
extra virgin olive oil	2 tbsp	$69.00
cinnamon	1 tsp	$29.00
all spice	0.5 tsp	$25.00
salt	0.25 tsp	-
/ 28oz canned lentils	800 g	$150.00
	2 cups	-
red onion	0.5	$35.00
fresh thyme leaves	3 tsp	$178.00
walnuts	0.75 cup	$365.00
honey	0.5 tbsp	$9.00
cinnamon	0.25 tsp	$7.00
Pinch of salt	-	-
red wine vinegar	2 tbsp	$9.00
honey	2 tbsp	$35.00
extra virgin olive oil	4 tbsp	$138.00
arlic clove	1 g	$1.00
allspice powder	0.25 tsp	-
ginger powder	0.25 tsp	$1.00
Salt and pepper	-	-

*Estimated market prices, may vary by region

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