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This arugula salad with roasted pumpkin and lentils is one of my favorite fall salads. You get sweet roasted pumpkin, peppery arugula and earthy lentils, all finished with a spicy red pepper dressing.
Yes, fall is here again, which is basically my cue to go wild with pumpkin. I just can’t get enough of it. From pumpkin for breakfast to pumpkin pie, pumpkin for dinner and yes, even pumpkin in coffee (pumpkin spice latte!). This salad fits right into that obsession.
Table of contents
Tip from Simone
Roast the pumpkin rather than boiling it. Personally, I think this is the best way to eat pumpkin. Roasting concentrates the flavor and gives you those lovely browned edges, while boiled pumpkin can quickly become soft and watery. It takes about 20 minutes in the oven, but it’s worth the wait.
Ingredients and Substitutions
You only need a handful of ingredients for this arugula salad. Check the recipe card below for the exact quantities.
- Arugula – the peppery flavor works really well with the sweetness of the roasted pumpkin. You can use another leafy salad if you prefer, but I like the contrast you get from arugula.
- Pumpkin – any pumpkin or squash suitable for roasting will work. I made life easy this time and used pre-cut pumpkin. Cut the pieces roughly the same size so they roast evenly.
- Lentils – I used canned lentils, which makes this salad nice and quick. Drain and rinse them well before adding them.
- Spring onions – these add a little freshness and bite. Finely chopped red onion is a good alternative.
- Sesame seeds – toast them briefly for a little extra crunch and a nuttier flavor.
- Red pepper dressing – olive oil, lemon juice and balsamic vinegar form the base, with fresh red pepper and garlic providing plenty of flavor. A teaspoon of honey balances the acidity.
I didn’t use cheese here, but feta or blue cheese would be a brilliant addition. Apart from the honey, the salad is vegan. Replace the honey with maple syrup if you want to make it completely vegan.
How To Make Arugula Salad with Roasted Pumpkin
Preheat the oven to 180°C/350°F. Cut the pumpkin into cubes and spread them out on a baking tray. Drizzle with olive oil and season with salt and pepper.
Roast the pumpkin for about 20 minutes, shaking or turning the pieces occasionally. You want the pumpkin tender but not falling apart, with some nicely browned edges. Keep in mind that pumpkin loses quite a bit of weight and volume as it roasts, which is useful to remember if you’re making the salad for a crowd.
While the pumpkin is in the oven, rinse and drain the lentils and make the dressing. Mix the olive oil, lemon juice, balsamic vinegar, finely chopped red pepper, garlic and honey and season with salt and pepper.
Arrange the arugula on a large plate and divide the lentils and roasted pumpkin over the top. Drizzle with the spicy dressing and finish with sliced spring onions and toasted sesame seeds.
I like the pumpkin warm rather than piping hot when it goes onto the salad. That way it won’t immediately wilt all the arugula.
Storing
Once dressed, this salad is best eaten straight away because the arugula will soften in the dressing.
If you want to prepare it ahead, keep the roasted pumpkin, lentils, arugula and dressing separate in the fridge and assemble the salad just before serving. The pumpkin can be served cold or briefly reheated before adding it to the salad.
FAQ Arugula Salad with Roasted Pumpkin
Yes. You can use another type of pumpkin or squash that is suitable for roasting. Whichever variety you choose, cut it into similar-sized pieces so everything cooks at roughly the same speed.
Yes. The salad itself is vegan apart from the honey in the dressing. Simply replace the honey with maple syrup.
Make sure the pumpkin pieces have enough room on the baking tray. If they are packed too closely together, they will steam rather than roast. A little olive oil and enough space between the pieces will help them brown.
Absolutely. Feta works particularly well with the sweet pumpkin and peppery arugula. Blue cheese is another good option if you prefer a stronger flavor.
More Pumpkin Recipes
Arugula Salad with Roasted Pumpkin
Ingredients
- 800 g pumpkin clean weight, diced
- Olive oil for sprinkling
- 300 gr lentils
- 75 g arugula
- 1 teaspoon sesame seeds toasted
- 3 spring onions sliced
Dressing
- 2 tbsp olive oil
- 1 Tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 red pepper seeded and finely chopped
- 1 clove garlic minced
- 1 teaspoon honey
Titel
- Preheat the oven to 180˚C (350˚F). Clean and slice the pumpkin and place on a baking tray. Sprinkle with salt and pepper and bake for about 20 minutes. Shake the pan occasionally. Rinse and drain the lentils.
- Combine the dressing ingredients and mix. Season to taste with salt and pepper. Arrange the arugula on a flat plate and top with the roasted pumpkin and lentils. Drizzle with dressing and garnish with sesame seeds and scallions.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
