Warm Salad of Roasted Pumpkin and Lentils
Salads • European
Description
Warm salad of roasted pumpkin and lentils
Ingredients
- Pumpkin 0 lbs
- Olive Oil 1½ tablespoons
- Garlic 1 clove
- Balsamic Vinegar 1 tablespoon
- Whole grain mustard 1 teaspoon
- Canned lentils 30 oz
- Red Onion ½ head
- Spinach 5 oz
- Cherry Tomatoes 5 oz
- Cheese 0 oz
- Shelled pumpkin seeds 2 tablespoons
- Fresh Thyme 2 sprigs
Step-by-Step Guide
Step 1
Preheat the oven to 200°C. Mix 1 tablespoon of olive oil, pumpkin, garlic clove, thyme leaves, and seasonings. Roast for 25-30 minutes or until cooked through.
Step 2
Combine with balsamic vinegar, ½ tablespoon of olive oil, whole grain mustard, and 1-2 tablespoons of water. Rinse the lentils in water, drain, and mix with the dressing, red onion, spinach, and cherry tomatoes.
Step 3
Divide the lentils among four plates. Top with the pumpkin, then crumble the cheese and sprinkle the pumpkin seeds on top.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!