Honey-Cinnamon Pumpkin Lentil Salad

Name: Honey-Cinnamon Pumpkin Lentil Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern, Asian
Ingredients: 400g / 14 oz pumpkin or butternut squash; 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 (Note 1)); 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

Instructions

Prep:15minCook:25min

This is a recipe inspired by the flavours of a Spiced Sweet Potato Lentil Salad from a cookbook called Community by Sydney local Hetty McKinnon. Lentils are tossed with cinnamon-perfumed, pan-roasted pumpkin, along with candied walnuts, a handful of greens and drizzle with a spiced Honey Dressing. SO MOUTH-WATERINGLY GOOD, this is definitely what I consider to be a Company-Worthy Salad: Filling, nutritious, and something different. It makes an excellent vegetable meal option or work lunch idea, else as a substantial side.

Updated at: Wed, 12 Nov 2025 07:57:13 GMT