Warm Pumpkin and Lentil Salad with Goat’s Cheese. Hello friends, so how are you today?
Fancy making this Warm Pumpkin and Lentil Salad with Goat’s Cheese recipe up? As today I am sharing this tasty recipe from Bill’s Restaurant.
Celebrate the flavours of the season with this Warm Pumpkin and Lentil Salad with Goat’s Cheese a wholesome, comforting dish that’s as beautiful as it is delicious.
Packed with roasted pumpkin, earthy lentils, and creamy goat’s cheese, this hearty salad brings warmth and nourishment to your table, making it the perfect autumn salad recipe for lunch or dinner.
Warm Pumpkin and Lentil Salad with Goat’s Cheese:
Warm Pumpkin and Lentil Salad with Goat’s Cheese.
The natural sweetness of roasted pumpkin pairs perfectly with the tangy richness of goat’s cheese and the satisfying texture of lentils.
Tossed with peppery greens and a drizzle of balsamic or honey-mustard dressing, this dish is a wonderful balance of sweet, savoury, and creamy flavours.
It’s high in protein, full of fiber, and ideal for anyone looking for a healthy, vegetarian meal that still feels indulgent.
Whether you’re hosting a cozy dinner, meal-prepping for the week, or simply craving something seasonal and nourishing, this pumpkin and lentil salad is guaranteed to impress.
Simple to make, full of colour, and bursting with autumn goodness, it’s a recipe that proves salads aren’t just for summer.
Warm Pumpkin and Lentil Salad with Goat’s Cheese:
Serves 4
Ingredients:
- 120g Puy lentils
- 1 small pumpkin (approx. 800g), peeled, deseeded and cut in bite-sized chunks
- 2 large red onions, quartered
- 3 tbsp olive oil
- 1 tsp cinnamon
- One tsp wholegrain mustard
- 1 tbsp balsamic vinegar
- a handful of flat-leaf parsley, roughly chopped
- 50g wild rocket
- 200g goat’s cheese
Method:
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Put the lentils in a small pan with 500ml of water. Bring to the boil, cover and simmer for 30 minutes until they are tender.
- Meanwhile, put the pumpkin chunks in a baking tray with the onion quarters, drizzle with two tablespoons of olive oil, sprinkle with the cinnamon and season with sea salt and freshly ground black pepper. Mix with your hands to make sure everything is well coated in the oil. Bake for 15-20 minutes or so until the pumpkin is tender and the onion is beginning to blacken.
- When the lentils are cooked, drain them and stir in the remaining tablespoonful of olive oil, the mustard, vinegar and parsley.
- Arrange the rocket leaves on a serving plate. Spread the pumpkin and onion mixture across the rocket, spoon over the lentils and, finally, crumble the goat’s cheese across the top.
Warm Pumpkin and Lentil Salad with Goat’s Cheese:
Warm Pumpkin and Lentil Salad with Goat’s Cheese.
Guest post credits: Bills Restaurant.
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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.