Fall

Lentil and Roasted Pumpkin Salad

November 11, 2011
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

  • Serves 2
Ingredients
  • 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
In This Recipe
Directions
  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.

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