This spiced pumpkin salad with lentils and goat cheese is packed with fall flavors! It’s a little creamy, a little earthy, a little spicy, and oh-so-delicious!
I find myself eating a lot of salads in the summer, then transitioning to roasted veggie and squash recipes once the weather starts to turn.
But what about those early fall days that aren’t quite hot or cold?
This spiced pumpkin salad with lentils and goat cheese is the perfect way to capture delicious fall flavors in a crisp and refreshing salad. The creamy goat cheese, earthy pumpkin and lentils, and spicy cumin and paprika come together for a dish you may find yourself making well into winter!
Plus, this salad is packed with protein, fiber, vitamins, and minerals. So you can feel good about diving into a big bowl of autumn flavor.
How to make spiced pumpkin salad with lentils and goat cheese
This recipe comes together in three parts. Simply cook the lentils, roast the pumpkin with olive oil and spices, then assemble the salad!
Here are the step-by-step instructions:
Step 1: Place the lentils in a small bowl and cover with cold water. Soak for about 10 minutes, then drain.
Step 2: Bring a medium pot of water to a boil. Add the lentils and cook until they’re tender but still firm, about 30 minutes.
Step 3: Drain the lentils, rinse them under cold water, then drain them again and set aside.
Step 4: Preheat the oven to 375°F.
Step 5: In a large bowl, toss the pumpkin with 2 tablespoons of olive oil plus the cumin, paprika, and salt.
Step 6: On a baking sheet lined with parchment paper, arrange the pumpkin in a single layer.
Step 7: Roast the pumpkin for 20 minutes, then flip the pieces and roast for another 15 minutes or so until tender. Remove from the oven and set aside to cool.
Step 8: In a small bowl, combine the remaining tablespoon of olive oil and vinegar.
Step 9: Place your salad greens in a large bowl. Add half of the oil and vinegar mixture and toss well.
Step 10: Add the lentils, pumpkin, half of the goat cheese, and the remaining oil and vinegar mix. Toss, then season to taste with salt and pepper.
Step 11: Divide the salad between 8 serving plates, then sprinkle the remaining goat cheese and the mint on top of each serving.
Dig in to your delicious fall-flavored salad and enjoy!
Choosing your squash
It’s important to note that you don’t want to use carving pumpkins, also known as Jack-o-Lantern style pumpkins. Those pumpkins are best left for decoration.
Instead, you want to look for smaller pie pumpkins, sometimes called sugar pumpkins. You want them to be about the size of an acorn squash, and they should feel a bit heavy for their size.
If you can’t find a pie pumpkin, butternut squash will also work in this recipe. In fact, you can save yourself some time by buying pre-cut squash.
The most important part is that you want nice chunks of pumpkin or squash that you can toss with the spices. So whatever you do, don’t use canned pumpkin.
Storage
This recipe is for 8 servings of salad with spiced pumpkin. Once dressed, the salad will not keep very well. Also, the pumpkin will start to lose its crisp exterior after being stored.
If you don’t plan to eat all 8 servings at once, you have a few options. A simple solution is to halve or quarter the ingredients to make fewer servings.
On the other hand, you could prep the ingredients, but don’t assemble or dress the salad. Store the roasted pumpkin and cooked lentils in airtight containers in the refrigerator. Then, when you’re ready to enjoy, gently reheat the pumpkin in a skillet or the oven before assembling the salad.
Cooked lentils and roasted pumpkin can be stored covered in the refrigerator for up to 5 days.
Other fall-flavored recipes
Who doesn’t love cooking with hearty ingredients and rich spices in the fall? If you’re looking for a few more healthy recipes to brighten up a chilly day, check out a few of these favorites I know you’ll love:
- Pumpkin Pineapple Muffins
- Squash Bisque with Mascarpone and Apple-Cheese Crostini
- Butternut Squash Ravioli with Sage
When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Spiced Pumpkin Salad with Lentils and Goat Cheese
Ingredients
- ¾ cup lentils
- 2 pounds pie pumpkin (peeled, seeded, and cut into 1-inch squares)
- 3 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon Kosher salt
- 1 tablespoon red wine vinegar
- 4 cups salad greens
- 4 ounces goat cheese (crumbled)
- ¼ cup mint leaves (thinly sliced)
Instructions
- Place the lentils in a small bowl and cover with cold water. Soak for about 10 minutes, then drain.
- Bring a medium pot of water to a boil. Add the lentils and cook until they’re tender but still firm, about 30 minutes.
- Drain the lentils, rinse them under cold water, then drain them again and set aside.
- Preheat the oven to 375°F.
- In a large bowl, toss the pumpkin with 2 tablespoons of olive oil plus the cumin, paprika, and salt.
- On a baking sheet lined with parchment paper, arrange the pumpkin in a single layer.
- Roast the pumpkin for 20 minutes, then flip the pieces and roast for another 15 minutes or so until tender. Remove from the oven and set aside to cool.
- In a small bowl, combine the remaining tablespoon of olive oil and vinegar.
- Place your salad greens in a large bowl. Add half of the oil and vinegar mixture and toss well.
- Add the lentils, pumpkin, half of the goat cheese, and the remaining oil and vinegar mix. Toss, then season to taste with salt and pepper.
- Divide the salad between 8 serving plates, then sprinkle the remaining goat cheese and the mint on top of each serving.
Sounds absolutely delicious! {But then again, anything with goat cheese is a favorite of mine!} Hope you join in the #squashlove fun!