Roasted Pumpkin and Lentil Salad

  Prep Time: 25mins
  Cook Time: 30mins
  Serves: 4


  • 1kg pumpkin, peeled and chopped
  • 1 tin lentils, drained and rinsed
  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 teaspoons thyme leaves
  • 1 small red onion, finely sliced
  • 100g rocket/spinach mix
  • 50g vegan feta
  • ¼ cup slivered almonds
  • 1 tbsp balsamic vinegar
  • 1 tsp wholegrain seeded mustard
  • Salt & pepper to taste


Step 1

Preheat oven to 200°C. Line an oven tray with baking paper & toast the slivered almonds for 5 minutes whilst you prepare the pumpkin.

Step 2

Place pumpkin in a baking dish. Toss with 1tbsp oil, garlic, thyme, salt and pepper. Roast for 25 to 30 minutes or until tender and browned.

Step 3

Whisk the balsamic vinegar, remaining oil and wholegrain mustard in a small bowl.

Step 4

Place lentils in a bowl. Add onion, rocket, feta. almonds and roasted pumpkin. Pour over the dressing & toss until combined. Serve while the pumpkin is still warm.