Roasted Pumpkin with Lentils, Kale, and Tahini Dressing
This easy vegan roasted pumpkin winter salad is filled out with toothy lentils, kale, and a garlicky tahini dressing. A great weeknight meal or warm salad to have around the holidays, it's perfect throughout autumn and winter.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Ingredients
400grams / 1/2 smallpumpkin, cut into 2cm slices
1teaspoonolive oil
½teaspooncumin
½teaspoonpepper
½teaspoonsea salt
300grams / 2 cupscooked lentils*
1bunchkale, chopped~70 grams
½pomegranate, seeds
Tahini Ginger Dressing
60 ml / 1/4 cuptahini
3tablespoonsapple cider vinegar
2tablespoonsolive oil
1teaspoonginger, grated
1clovegarlic, minced
½teaspoonmaple syrup or honey
½teaspoonsea salt
½teaspoonpepper
Instructions
Preheat the oven to 190C / 375F. Toss the pumpkin with the oil and spices, then roast for 35-40 minutes or until golden and softened.
Add the lentils and kale to a large platter, then top with the hot pumpkin. This will help to wilt the kale slightly. Top with the tahini dressing, followed by the pomegranate, and serve warm.
To make the dressing, add all of the ingredients to a jar or container and whisk until combined. If it's too thick after sitting for a few minutes, add up to a tablespoon of water and whisk again. If it's still too thick after adding water, add a little more oil and vinegar until it reaches a pourable consistency again.
Notes
* I used plain brown lentils here, but le puy and black lentils would be prettier!