Author Notes
This is a great way to use up leftover roasted pumpkin. You could also use acorn squash, butternut squash or yams. This salad packs a lot of crunch! The dressing is very subtle but you can make it louder by adding a spice of your choice, or an infused oil. Happy Autumn! —Anitalectric
Ingredients
- The Salad
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2 cups
cooked lentils*
-
2 cups
roasted pumpkin, diced
-
1/2 bunch
parsley, chopped
-
1 cup
radicchio, chopped
-
1
carrot, cut into matchsticks
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1 handful
sunflower sprouts
-
1/4 cup
pomagranate seeds, to garnish
- Tahini Dill Dressing
-
1/2 cup
dill, chopped
-
1 tablespoon
tahini, heaping
-
1
clove garlic, minced
-
1
lemon, juiced
-
2 tablespoons
water
-
2 tablespoons
rice vinegar
-
1/4 cup
olive oil
-
salt and pepper, to taste
Directions
- The Salad
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*I like to cook the lentils with plenty of water, to keep them from sticking, and a dried chipotle pepper. The heat stays in the pepper, but the smoky sweetness permeates into the beans.
-
Divide ingredients between two plates and drizzle with Tahini Dill dressing. Serve extra dressing on the side. Suggested accompaniments: toasted pita, Sweedish rye flatbreads, or nori wrappers.
- Tahini Dill Dressing
-
Combine the first six ingredients in a bowl and whisk in the olive oil. Season to taste.
I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.
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