Roasted pumpkin, asparagus, lentil & feta salad
This Roasted Pumpkin, Asparagus, Lentil & Feta Salad combines sweet roasted pumpkin, tender asparagus, and protein-rich lentils, all brought together with a cumin vinaigrette. It's a nutritious and satisfying dish that can be enjoyed warm or at room temperature.
Cook time 30 min
Prep time 10 min
Ingredients:
8 cups pumpkin2 red onions
1 short spray cooking spray oil
1 tbsp vinegar
1.50 lb asparagus
1 tsp olive oil
2 garlic cloves
2 tsp ground cumin
1 can canned lentils
1 tbsp water
1/3 cup feta cheese
This delicious and nutritious Roasted Pumpkin, Asparagus, Lentil & Feta Salad is a perfect blend of flavors and textures. It's a great choice for a healthy lunch or a light dinner that is not only satisfying but also easy to prepare. Packed with vitamins, minerals, and protein, this salad will quickly become a favorite in your household.
Instructions:
Preheat your oven to 400°F (200°C).
- In a large bowl, toss the pumpkin cubes and sliced red onions with the short spray of cooking spray oil until evenly coated.
- Spread the pumpkin and onions on a baking sheet in a single layer.
- Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the pumpkin is tender and starting to caramelize. Stir halfway through the roasting time for even cooking.
- While the pumpkin and onions are roasting, prepare the asparagus. Heat 1 tsp of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the asparagus pieces and cook for about 5-7 minutes until they are tender but still crisp. Stir occasionally.
- In a small bowl or jar, whisk together the 1 tbsp of vinegar, 2 tsp of ground cumin, and 1 tbsp of water. Set aside.
- In a large salad bowl, combine the roasted pumpkin, roasted red onions, cooked asparagus, and the drained lentils.
- Pour the vinegar dressing over the salad and toss gently to combine all the ingredients thoroughly.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Gently toss the salad again to distribute the feta cheese evenly.
- Serve the salad warm or at room temperature.
In just a few simple steps, you've created a wholesome, tasty Roasted Pumpkin, Asparagus, Lentil & Feta Salad that's perfect for any occasion. Whether you're enjoying it as a main dish or a side, this salad is sure to impress with its vibrant colors and delightful flavors. Bon appétit!
Roasted pumpkin, asparagus, lentil & feta salad FAQ:
Roast the pumpkin and red onions for about 20-25 minutes at 400°F (200°C), stirring halfway through to ensure even cooking.
The pumpkin is done when it is tender and starting to caramelize. A fork should easily pierce the flesh, indicating it’s cooked through.
Yes, you can substitute feta cheese with goat cheese or a plant-based cheese for a different flavor profile or to accommodate dietary needs.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but it can be eaten the next day if stored properly.
A standard half-sheet baking pan (approximately 13x18 inches) works well for roasting the pumpkin and onions, allowing for even cooking without overcrowding.
Cooking Tips:
- Make sure to cut the pumpkin into even-sized cubes for consistent roasting.
- Toss the vegetables evenly with olive oil to ensure they roast evenly and don’t stick to the pan.
- For extra flavor, try adding fresh herbs like parsley or cilantro at the end.
- If you prefer a softer asparagus texture, you can blanch them for 2-3 minutes before roasting.
- Use pre-cooked lentils to save preparation time.
- Crumble the feta cheese just before serving to keep it fresh and flavorful.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 18g
Carbohydrates 50g
Fiber 15g
Sugar 16g
Fat 7g
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