Beluga Lentil and Pumpkin Salad w/ Sweet Mustard Dressing
Cuisine: Vegan
Cook time: 40 mins
Total time: 40 mins
For the pumpkin
  • 1 small red kuri squash (or any pumpkin of your choice)
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 tsp thyme
  • salt, pepper
For the salad
  • ½ cup of beluga lentils
  • 1 red onion
  • 5 cups of mixed greens
  • ¼ cup of toasted pine nuts
For the dressing
  • ¼ cup of cashews, preferably soaked
  • 1 tbsp mustard
  • 2 tbsp maple syrup
  • 1 tsp white miso
  • 1 tbsp balsamic vinegar
  • 1 lemon, juice
  • salt, pepper
  1. Cut squash into small, bite-size pieces, then add to a large bowl with maple syrup, balsamic vinegar, garlic powder, smoked paprika and thyme. Season with salt and pepper, then toss to coat evenly.
  2. Arrange squash on a baking tray in a single layer. Bake at 200°C/400ºF for 25-30 minutes.
  3. Meanwhile cook lentils for 15-20 minutes, until tender but not falling apart. Drain and let it cool a bit.
  4. Slice onion thinly, then add to a bowl with lentils, mixed greens and toasted pine nuts.
  5. For the dressing add cashews, mustard, maple syrup, miso, vinegar and lemon juice to a blender, and blend until smooth. Season with salt and pepper if needed.
  6. To assemble add warm squash cubes to the lentils and mixed greens, and mix well. Drizzle dressing over the salad. Serve immediately warm or at room temperature. Enjoy!
Recipe by Green Evi at