Most of the salad recipes that I have shared on my blog are more suitable for summers, as they have refreshing juicy ingredients that taste better if served chilled. Today I am sharing a comforting warm lentil salad with roasted vegetables and fruits, that’s perfect for winters. This winter lentil pumpkin salad can not only be served as a salad but is so filling that you can also enjoy it as a healthy weeknight dinner or lunch.
What goes in this winter lentil salad?
To make this lentil salad, you will need the following ingredients:
How to make?
Bake the vegetables: Peel and chop pumpkin, carrot, and slice onion. Make bite size pieces of pumpkin and carrot and make thick slices of onion. Put them in a bowl along with unpeeled garlic cloves. Remove the tip of the garlic cloves. Add salt, pepper, and olive oil. Toss. Evenly spread the vegetables on a baking tray lined with aluminum foil. Bake in a pre-heated oven for 20-25 minutes at 200°C (around 400°F) or until the vegetables are nicely cooked.
Preparing salad dressing: Put the pomegranate molasses, olive oil, orange juice, lemon juice, salt, pepper, and chili flakes, in a bowl. Mix everything to make a dressing. Keep the dressing aside.
Preparing lentils for salad: Drain the liquid of cooked lentils. If using canned lentils, rinse with some water to get rid of the metalic taste which comes from canned food. Microwave for 1-2 minutes to make them warm.
Mixing the ingredients: Take a large mixing bowl. Put the warm lentils, roasted vegetables, chopped oranges, pomegrante arils, pepitas, and roughly chopped parsley in the bowl. Pour the salad dressing and toss. Taste and adjust the seasoning. Enjoy!
Step by step photo instructions
How to cook green lentils at home?
Though you can use canned green lentils to make this vegan lentil salad, it tastes the best if home-cooked green lentils are used in it. They are more flavourful and taste fresher. Also, that’s a healthier option. But, if you have never cooked green lentils at home, don’t worry it’s a very easy process. Here I am taking 1 cup of raw lentils which will yield around 3 cups of cooked lentils.
Recipe tips and tricks
Don’t overcook the lentils otherwise they will turn very soft and mushy.For extra flavor, instead of water, you can use vegetable stock to cook the lentils.If you are cooking the lentils at home, add some salt while cooking them and then adjust the salt in dressing accordingly.Slightly dry roast the seeds and nuts that you are adding. After getting roasted they become more flavorful and crunchy.Don’t make very thin slices of onion otherwise they may get burned on getting roasted with the vegetables.This winter salad tastes the best if served warm. So if you are planning to make it in advance, mix all the ingredients except fruits. Before serving microwave the salad for a few minutes and add the fruits after warming. Mix and serve.
Serving suggestions
You can serve this salad with some pita bread or any other bread of choice. It’s good to be enjoyed as a salad as well as a meal. It can be stuffed inside wraps and also be added to a buddha bowl. Try serving it warm, it tastes the best that way.
Storing suggestions
To store, put it in an air-tight container and refrigerate for 3-4 days. I would recommend adding fruits fresh before eating.
Frequently asked questions
More easy lentil recipes
If you are planning to make this rich source of vegan protein a part of your regular diet and looking for some easy lentil recipe ideas then don’t miss to check the following links: If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
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