Warm Lentil and Roasted Pumpkin Salad

A hearty, healthy, and satisfying salad featuring earthy brown lentils, sweet roasted pumpkin, and crunchy, cinnamon-spiced nuts, all tied together with a maple vinaigrette.

Ingredients

• 1 cup (200g) cooked brown lentils
• 1/2 lb (250g) pumpkin or butternut squash, cubed
• 2 cups (50g) baby spinach
• 1/2 red onion, sliced
• Olive oil, salt, pepper, thyme

For the Toppings:

• 6 tbsp mixed nuts (pecans, pumpkin seeds)
• 1/2 tbsp maple syrup
• Pinch of salt, pepper, and cinnamon

For the Dressing:

• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1/2 garlic clove, minced

Instructions

1. Preheat oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, pepper, and thyme. Roast for 15-20 minutes until tender.
2. Reduce oven heat to 320°F (160°C). Toss the nuts with maple syrup, salt, pepper, and cinnamon. Toast in the oven for 10-12 minutes until golden.
3. In a small jar, shake together all dressing ingredients.
4. In a pan, wilt the spinach with a drizzle of oil. Stir in the cooked lentils to warm them up.
5. Combine the lentil-spinach mixture in a large bowl with the roasted pumpkin and sliced red onion. Drizzle with the dressing, toss, and sprinkle with the toasted nuts.

Enjoy!