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Pumpkin and Lentil Salad with Raspberry Dressing

Pumpkin and Lentil Salad with Raspberry Dressing | Recipe

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Pumpkin and Lentil Salad with Raspberry Dressing | Recipe

Name: Pumpkin and Lentil Salad with Raspberry Dressing
Cook time: 45 min
Yield: 4 Personen
Ingredients: 200 g green or brown lentils; 500 g pumpkin (e.g. Hokkaido); 4 tbsp olive oil; 100 g fresh raspberries; 2 tbsp honey; 3 tbsp red wine vinegar or raspberry vinegar; 200 g baby spinach; 100 g fresh goat’s cheese; salt, pepper; 3 tsp JS Balsamic Dressing Mix; Optional roasted pecan nuts as topping

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

3 tsp

Balsamic Dressing Mix
Because your salad deserves more £2.99 £54.36/kg incl. 0% tax, excl. shipping
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200 g

green or brown lentils
500 g

pumpkin (e.g. Hokkaido)
4 tbsp

olive oil
100 g

fresh raspberries
2 tbsp

honey
3 tbsp

red wine vinegar or raspberry vinegar
200 g

baby spinach
100 g

fresh goat’s cheese
salt, pepper
Optional

roasted pecan nuts as topping

Method

Cook the lentils according to the instructions on the pack until they’re al dente. Drain, season with 4 pinches of salt and 1 tbsp red wine vinegar, and set aside. Preheat the oven to 200°C (top/bottom heat).

Dice the pumpkin and place on a baking tray lined with baking paper. Drizzle with 2 tbsp olive oil and season with Balsamic Dressing Mix. Bake in the oven for 20–25 minutes until the pumpkin is soft and lightly browned. Remove from the oven and leave to cool.

While the pumpkin is in the oven, start the raspberry dressing. Put half of the fresh raspberries in a bowl and mash them with a fork. Add the remaining olive oil, honey and red wine vinegar and mix well. Season to taste with salt and pepper. Set the dressing aside.

Wash the spinach thoroughly and spin dry. In a large salad bowl, combine the cooked lentils, baked pumpkin and baby spinach. Pour over the raspberry dressing and mix gently so that the ingredients are well coated with the dressing.

Crumble the soft goat’s cheese and sprinkle over the salad. Use the remaining fresh raspberries as a garnish and scatter on top to serve.

Nutritional information: (Per person)

Calories
395 kcal

Carbohydrates
37 g

Protein
17 g

Fat
19 g

Method

Crumble the soft goat’s cheese and sprinkle over the salad. Use the remaining fresh raspberries as a garnish and scatter on top to serve.

Nutritional information: (Per person)

Calories
395 kcal

Carbohydrates
37 g

Protein
17 g

Fat
19 g

Pumpkin lentil salad with raspberry dressing

Turn a simple meal into a culinary masterpiece with a delicious fusion of juicy pumpkin, tender spinach, tangy lentils and a sweet raspberry dressing made with our savoury Balsamic Dressing Mix! This delicious pumpkin salad is perfect for meal prep and is packed with protein. Make a double batch and take to the office this week for lunch!

Pumpkin recipes

Are you looking for more recipes with your favourite autumn vegetable? In our autumn recipe collection, you’ll find a wide range of savoury recipes such as pumpkin ricotta puff pastry or a pumpkin curry, alongside many others!

Ingredients

Persons

3 tsp

Balsamic Dressing Mix
Because your salad deserves more £2.99 £54.36/kg incl. 0% tax, excl. shipping
Discover more products
200 g

green or brown lentils
500 g

pumpkin (e.g. Hokkaido)
4 tbsp

olive oil
100 g

fresh raspberries
2 tbsp

honey
3 tbsp

red wine vinegar or raspberry vinegar
200 g

baby spinach
100 g

fresh goat’s cheese
salt, pepper
Optional

roasted pecan nuts as topping

Recipe

Pumpkin and Lentil Salad with Raspberry Dressing | Recipe

Ingredients

Method

Pumpkin lentil salad with raspberry dressing

Pumpkin recipes

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