Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 10 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 16 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 19 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...

Honey-Cinnamon Pumpkin Lentil Salad

Blossom Lady
Feb 23, 2021 07:37 AM
Honey-Cinnamon Pumpkin Lentil Salad

How do you make a Lentil Salad irresistible? Load it up with warm cinnamon-laced pumpkin, a handful of greens, a sprinkling of candied walnuts, and finish with a honey-spiced red wine vinegar dressing. It’s earthy, it’s sweet, it’s savory. There’s great textural contrast. But most of all, it’s the subtle spicing in it that really adds interest: cinnamon and allspice.

Who knew canned lentils could be so fabulous! For everyday purposes, I would just finish with a handful of plain chopped walnuts. But if you want to go all the way, make Honey-Cinnamon Candied Walnuts. It’s that extra-special touch that bumps this salad up into the Company-Worthy category! All you need to do is toss walnuts with honey, cinnamon and salt, then bake for 15 minutes. Cool to crisp, and you’re done! This Lentil Salad is a great meal-worthy salad option or work lunch idea. Meat-free, nutritious, filling, and it keeps well for a few days. Plus, I like that it’s an interesting way to use canned lentils which, let’s face it, isn’t always the most inspiring thing in the pantry!!



  • 400g / 14 oz pumpkin or butternut squash (pre-peeled weight), peeled then sliced in 1cm / ½" thick slices then bite size wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp salt


  • 800g/ 28oz canned lentils, well drained & patted dry 
  • 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 garlic clove (small), finely grated
  • 1/4 tsp allspice powder
  • 1/4 tsp ginger powder
  • Salt and pepper
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Add to bookmarks
Assign tags
No comments