Greek-Style Roasted Pumpkin & Lentil Salad
This cozy yet refreshing salad features caramelized roasted pumpkin, protein-rich lentils, crisp vegetables, and crumbled feta, all tossed in a tangy lemon-herb dressing. It’s a wholesome and satisfying dish perfect for lunch, dinner, or a festive side.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Roasted Pumpkin:
3 cups peeled & cubed pumpkin or butternut squash
2 tbsp olive oil
1 tsp dried oregano
½ tsp smoked paprika (optional)
Salt & pepper to taste
For the Lentils:
¾ cup dried green or brown lentils (or 1½ cups cooked)
Water or broth, for cooking
Salt
Salad Base:
2 cups baby spinach or arugula
½ red onion, thinly sliced
½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese
Optional: 2 tbsp roasted pumpkin seeds or walnuts
Lemon-Herb Dressing:
3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 tsp red wine vinegar
1 garlic clove, minced or grated
1 tsp Dijon mustard
1 tsp dried oregano
Salt & black pepper to taste
Instructions
1. Roast the Pumpkin:
Preheat oven to 400°F (200°C).
Toss cubed pumpkin with olive oil, oregano, paprika, salt, and pepper.
Spread on a lined baking tray and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Cook the Lentils:
Rinse lentils. Place in a pot with 2½ cups water or broth and a pinch of salt.
Bring to a boil, then simmer uncovered for 20–25 minutes until just tender (not mushy).
Drain and let cool slightly.
3. Make the Dressing:
Whisk together all dressing ingredients in a bowl or shake in a jar until well combined.
4. Assemble the Salad:
In a large bowl or platter, layer spinach, lentils, roasted pumpkin, tomatoes, onion, and olives.
Drizzle with dressing and gently toss.
Top with crumbled feta and roasted seeds or nuts if using.
5. Serve:
Serve slightly warm or at room temperature. Great as a main or side dish.
Chef’s Tips
Add protein: Top with grilled chicken or boiled eggs for a heartier meal.
Make it vegan: Skip the feta or use a vegan alternative.
No pumpkin? Roasted sweet potatoes or carrots make excellent substitutes.
❓ Frequently asked questions FAQ
Can I use canned lentils?
Yes, use about 1½ cups canned lentils (rinsed and drained).
How long does it keep?
Store in an airtight container in the fridge for up to 3 days. Add dressing just before serving for best texture.
What greens work best?
Spinach, arugula, or even chopped romaine all work well.
Nutrition information
Calories: 370
Protein: 14g
Fat: 17g
Carbs: 40g
Fiber: 8g