honey cinnamon pumpkin lentil salad

Author of this recipe: Ezekiel Weikert

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"Try this honey cinnamon pumpkin lentil salad! A healthy, flavorful fall recipe packed with protein, fiber, and seasonal spices. Perfect for lunch or dinner!"

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Ingredients

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Steps

  1. # How to Make a Honey Cinnamon Pumpkin Lentil Salad: A Step-by-Step Guide
  2. This **honey cinnamon pumpkin lentil salad** is a perfect blend of sweet, savory, and earthy flavors, making it an ideal dish for fall or any season. Packed with protein, fiber, and nutrients, this salad is both healthy and delicious. Follow these detailed steps to create this **autumn-inspired salad** that’s sure to impress.
  3. ---
  4. ## Ingredients for Honey Cinnamon Pumpkin Lentil Salad
  5. - **1 cup dried lentils** (green or brown)
  6. - **2 cups pumpkin cubes** (fresh or canned)
  7. - **2 tbsp olive oil**
  8. - **1 tbsp honey**
  9. - **1 tsp ground cinnamon**
  10. - **1/2 tsp smoked paprika**
  11. - **Salt and pepper** to taste
  12. - **4 cups mixed greens** (spinach, arugula, or kale)
  13. - **1/4 cup crumbled feta cheese** (optional)
  14. - **1/4 cup toasted pumpkin seeds**
  15. - **2 tbsp balsamic vinegar** (for dressing)
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  17. ## Step-by-Step Instructions
  18. ### 1. **Cook the Lentils**
  19. - Rinse **1 cup of lentils** under cold water and drain.
  20. - In a medium pot, add the lentils and cover with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside.
  21. ### 2. **Roast the Pumpkin**
  22. - Preheat your oven to 400°F (200°C).
  23. - Toss **2 cups of pumpkin cubes** with **1 tbsp olive oil**, **1 tsp cinnamon**, **1/2 tsp smoked paprika**, and a pinch of salt and pepper.
  24. - Spread the pumpkin on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
  25. ### 3. **Prepare the Dressing**
  26. - In a small bowl, whisk together **1 tbsp honey**, **1 tbsp olive oil**, and **2 tbsp balsamic vinegar**. Adjust seasoning with salt and pepper to taste.
  27. ### 4. **Assemble the Salad**
  28. - In a large salad bowl, layer **4 cups of mixed greens**, the cooked lentils, and roasted pumpkin.
  29. - Drizzle the honey balsamic dressing over the salad and toss gently to combine.
  30. ### 5. **Add Toppings**
  31. - Sprinkle **1/4 cup crumbled feta cheese** (optional) and **1/4 cup toasted pumpkin seeds** over the salad for added texture and flavor.
  32. ### 6. **Serve and Enjoy**
  33. - Serve the salad immediately as a main dish or side. Pair it with crusty bread or a warm soup for a complete meal.
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  35. ## Tips for the Perfect Salad
  36. - Use **fresh pumpkin** for a richer flavor, but canned pumpkin works well for convenience.
  37. - Toast the pumpkin seeds in a dry skillet for 2-3 minutes to enhance their nutty flavor.
  38. - For a vegan version, omit the feta cheese or use a plant-based alternative.
  39. ---
  40. This **honey cinnamon pumpkin lentil salad** is a nutrient-packed, flavorful dish that’s perfect for meal prep or entertaining. With its combination of **protein-rich lentils**, **roasted pumpkin**, and a **sweet-spiced dressing**, it’s a crowd-pleaser that’s as healthy as it is delicious. Try this recipe today and enjoy the taste of fall in every bite!
  41. **Keywords**: honey cinnamon pumpkin lentil salad, roasted pumpkin salad, healthy fall salad, lentil salad recipe, autumn-inspired salad, protein-packed salad, vegan lentil salad.

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Nutrition Information

CaloriesN/A kcal
FatN/A g
CarbohydratesN/A g
ProteinN/A g

Tips and Tricks

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Recipe History

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Allergy Information

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