Roasted Pumpkin Salad with Lentils, Kale, and Tahini Dressing

Pumpkin wedges on a platter with greens and lentils.

Roasted Pumpkin Salad with Lentils, Kale, and Tahini Dressing

This easy vegan roasted pumpkin salad is filled out with toothsome 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 Autumn, Main Course, Mains, Salad, Winter

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 323kcal

Author Alexandra Daum

Ingredients

400 grams (14 oz) pumpkin ½ small pumpkin, cut into 2 cm (1 inch) slices
1 teaspoon olive oil
½ teaspoon cumin
½ teaspoon pepper
½ teaspoon sea salt
300 grams (2 cups) cooked lentils*
1 bunch kale chopped, (~70 grams or 3 cups)
½ pomegranate seeds

Tahini Ginger Dressing

60 ml (¼ cup) runny tahini
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ginger grated
1 clove garlic minced
½ teaspoon maple syrup or honey
½ teaspoon sea salt
½ teaspoon pepper

Metric - Cups

Instructions

Preheat the oven to 190°C (375°F). Place the pumpkin onto a large, parchment paper lined baking sheet. Mix with the olive oil, cumin, pepper, and salt to coat.
400 grams (14 oz) pumpkin, 1 teaspoon olive oil, ½ teaspoon cumin, ½ teaspoon pepper, ½ teaspoon sea salt
Bake the pumpkin slices for 30-35 minutes, or until fork-soft and golden brown around the edges.
While the pumpkin is in the oven, cook the lentils in well seasoned water (if they're not already cooked).
300 grams (2 cups) cooked lentils*
Make the dressing. Add the tahini, vinegar, olive oil, ginger, garlic, maple syrup, salt, and pepper to a jar or container and whisk/shake until fully combined. Add a splash of water if necessary (see tips and notes in the post).
60 ml (¼ cup) runny tahini, 3 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 teaspoon ginger, 1 clove garlic, ½ teaspoon maple syrup or honey, ½ teaspoon sea salt, ½ teaspoon pepper
When the pumpkin is ready, place the lentils and kale onto a large platter or plate. Top immediately with the roasted pumpkin (this will help to wilt the kale slightly).
1 bunch kale
Top with the tahini dressing, followed by the pomegranate seeds, and serve warm. Leftovers can be refrigerated for up to three days and are pretty good cold.
½ pomegranate

Notes

* Cook the lentils in salted water while the pumpkin is in the oven if you don't have any already cooked.

Nutrition