Lentil and Roasted PumpkinĀ Salad

November 11, 2011
1 Ratings
  • Serves 2
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

What You'll Need
  • The Salad
  • 2 cups cooked lentils*
  • 2 cups roasted pumpkin, diced
  • 1/2 bunch parsley, chopped
  • 1 cup radicchio, chopped
  • 1 carrot, cut into matchsticks
  • 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
  1. The Salad
  2. *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.
  3. 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.
  1. Tahini Dill Dressing
  2. Combine the first six ingredients in a bowl and whisk in the olive oil. Season to taste.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Panfusine
  • Niknud
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.

3 Reviews

TheWimpyVegetarian November 11, 2011
This looks beautiful. What a healthy and delicious meal!
Panfusine November 11, 2011
sounds delicious!
Niknud November 11, 2011
That is one tasty looking salad! Colors are fantastic!