Delightful Roasted Pumpkin Salad with Lentils
Embark on a culinary adventure that defies the mundane with a symphony of flavors and textures in our delightful Salad with Lentils. Tired of lackluster salads? This recipe shatters that notion, introducing a vibrantly hued, nutrition-packed ensemble that tantalizes taste buds and nourishes the soul.
You may also be interested in Buzhenina and Cucumber Salad or Cheese Salad with Croutons. You can also check out our other Salad Recipes.
Roasted Pumpkin Salad with Lentils
The process is as gratifying as the result. Starting by roasting the butternut squash, infusing it with the fragrant essence of rosemary, olive oil, and balsamic vinegar, creates a caramelized delight that becomes the star of the show.
Ingredients
For the roasted pumpkin:
- 1 pc small butternut squash peeled and cut into cubes
- 1 pc stalk of fresh rosemary finely chopped or whole
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
For the salad:
- 1 lb cooked brown or green lentils
- 1 pc red onion finely chopped
- 4 oz feta cheese diced
- 2 pc small fresh cheese pieces like mozzarella or goat cheese, cut into cubes
- lettuce leaves of your choice
- olive oil and vinegar or your preferred dressing for drizzling
Instructions
- Preheat your oven to 390ºF (about 200ºC).
- Spread the butternut squash cubes on a baking tray.
- Drizzle with olive oil and balsamic vinegar.
- Add the rosemary, salt, and pepper.
- Toss everything together to coat the cubes evenly with the oil, vinegar, and seasoning.
- Place the tray in the preheated oven and roast for about 30-35 minutes or until the pumpkin is tender and slightly caramelized. Make sure to check and toss them halfway through for even roasting.
- In a large mixing bowl, combine the cooked lentils, chopped red onion, diced feta cheese, and cubes of fresh cheese.
- Add the roasted butternut squash cubes to this mixture once they’re done.
- Gently mix all the ingredients. Be careful not to mash the pumpkin cubes.
- Arrange the lettuce leaves on a serving platter or individual plates.
- Spoon the mixed salad (with lentils, roasted pumpkin, cheese, and onion) on top of the lettuce leaves.
- Drizzle with a bit of olive oil and vinegar, or use your preferred dressing to add extra flavor.
- Toss gently to combine or serve with the dressing on the side for individuals to add as they like
Notes
- Experiment with different types of cheese to add unique flavors. Consider using creamy goat cheese, tangy feta, or even a sharp cheddar to diversify the taste profile.
- Besides rosemary, try incorporating other herbs like thyme, sage, or oregano into the roasted pumpkin for added depth and fragrance.
- Ensure a variety of textures in your salad. The roasted pumpkin provides a soft, caramelized element, while the lentils offer a slight bite. Consider adding some toasted nuts or seeds for a crunchy dimension.
- Create your dressing with olive oil, balsamic vinegar, lemon juice, honey, or Dijon mustard. Tweak the ratios to suit your taste preference.
