Autumn Lentil Salad with Roasted Pumpkin, Feta and Walnuts

A autumnal lentil salad with caramelized Hokkaido pumpkin, creamy feta and crunchy walnuts, dressed with a lemon-oregano dressing. Served with fresh arugula and red onion for a filling meal.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 400 g Hokkaido pumpkin
• 5 tbsp Olive oil
• 1 pc Garlic clove
• 1 tsp Dried thyme
• 150 g Puy lentils
• 400 ml Water
• 1 pc Bay leaf
• 1 pc Red onion
• 30 g Walnut kernels
• 80 g Arugula
• 100 g Feta
• 1 pc Lemon
• 1 tsp Dried oregano
• 1 tsp Honey
• 2 tbsp Olive oil for the dressing
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C conventional heat. Wash the Hokkaido pumpkin, remove the seeds and cut into wedges about 2 cm wide; the skin can stay on.
2. Toss the pumpkin wedges with 2 tbsp olive oil, the dried thyme, salt and pepper, spread them on a baking tray and roast for 25 to 30 minutes until golden brown and tender.
3. Rinse the Puy lentils in a sieve and put them in a pot with the water and the bay leaf. Bring to a boil, reduce the heat and simmer for about 20 to 25 minutes until the lentils are al dente. Drain, remove the bay leaf and let the lentils cool.
4. While the lentils are cooking, finely chop the garlic clove. Toast the walnut kernels in a dry pan over medium heat for 2 to 3 minutes until fragrant, then roughly chop them.
5. Slice the red onion into thin rings or half rings. For the dressing, whisk the juice of the lemon with the chopped garlic, the dried oregano, the honey, 2 tbsp olive oil, salt and pepper in a bowl.
6. Mix the cooled lentils with the onion rings and some of the dressing and let them steep for 5 minutes.
7. Wash the arugula and spin it dry. Divide between two plates, arrange the lentils on top and add the pumpkin wedges.
8. Crumble the feta and sprinkle it with the toasted walnuts over the salad. Drizzle with the remaining dressing and serve immediately.