Arugula Salad with Roasted Pumpkin

Once it's fall I cannot get enough of easy and delicious salads like this arugula salad with roasted pumpkin and lentils. it's delicious and filling and can also easily be adapted to suit your needs. Wether you want it vegan or if you want to add some feta to it.

Course Main

Cuisine Healthy

Keyword arugula, lentils, pumpkin

Diet vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 815

Author Simone

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

Metric - Us customary

Instructions

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