Beluga Lentil and Pumpkin Salad w/ Sweet Mustard Dressing

Beluga lentil and pumpkin salad with sweet mustard dressing is probably the perfect autumn salad.

Let’s kick off autumn with this delightful salad, I hope you are as excited for all these fresh and new produce we’ll get as I am. This lentil and pumpkin salad today is a very simple one, yet it’s healthy, filling, delicious, and it’s packed with amazing flavours and textures. The combination of fresh, crisp greens, sweet roasted pumpkin, earthy lentils and fragrant pine nuts is just so good, you need to try this!

I feel like I’m like a super annoying broken record, repeating myself every year, but I can’t help: I love autumn produce! I get so happy each year when I see the first pumpkins, Brussels sprouts and kale popping up in supermarkets and farmer markets. To me this is the most wonderful time of the year.

This lentil and pumpkin salad is my way to celebrate the first pumpkin of the year. Guys, it’s absolutely ridiculous how much I love pumpkins. And no, I don’t just talk about that lovely round orange one you call in the US pumpkin, I talk about every single type of autumn and winter squashes. Red kuri, butternut, spaghetti, acorn, kabocha….you name it, I eat it. Seriously, It’s a massive addiction of mine, so I really hope you are as thrilled as I am, coz hopefully there are a lot of pumpkin recipes coming here in the next time.

If you also have the pumpkin fever, check out these other pumpkin recipes too:

• Quinoa, Pumpkin and Kale Salad with Tempeh
• Cream of Pumpkin and Apple Soup
• Butternut Squash and Quinoa Mason Jar Salad
• Pumpkin Spice Chia Pudding
• Stuffed Squash with Walnut and Bean
• Pumpkin Hummus
• Creamy Butternut Squash Pasta with Pecans
• Vegan Pumpkin Hummus
• Creamy Pumpkin Soup with Bell Pepper

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Beluga Lentil and Pumpkin Salad w/ Sweet Mustard Dressing

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• Total Time: 40 mins
• Yield: 2 1x

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Ingredients

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For the pumpkin

• 1 small red kuri squash (or any pumpkin of your choice)
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tsp thyme
• salt, pepper

For the salad

• 1/2 cup of beluga lentils
• 1 red onion
• 5 cups of mixed greens
• 1/4 cup of toasted pine nuts

For the dressing

• 1/4 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

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Instructions

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!

• Cook Time: 40 mins
• Category: Salad
• Cuisine: Vegan