Summer time is almost over and from now on we will look into autumn inspired recipes. Fall is (and will always be!) my personally favorite season. It brings the most delightful flavors and the most colorful plates. No doubt that autumn is the most beautiful time of the year.
When salad becomes more than just iceberg, cucumber and tomatoes. Like any wholesome plant-based salads ever looks like that? Going vegan has completely turned my salads upside down. I am much more innovative and it’s much easier to combine new salads, just using whatever you have in your refrigerator.
This salad is the perfect main dish for dinner, lunch pack or just a side dish. I love developing filling salads which are suitable for the everyday life and when quests arrive. This salad is preparing itself (pumpkin in the oven and lentils in a saucepan), the only thing you have to worry about is finding the perfect glass of wine next too.
Pumpkin Salad with Beluga Lentils, Kale & Cherry Tomatoes
Yield 5 servings
- 1 cup black beluga lentils
- 3 cups (uncooked) hokkaido, 2-inches chunks
- 4-5 thyme sprigs
- 1½ cup cherry tomatoes, cut in half
- 5-7 radishes, sliced
- 1 red onion, finely chopped
- 2 cups kale, chopped
- ½ lemon, juiced
- 3 tablespoons soy sauce
- Add 3 cups water in a medium saucepan and bring to boil. Transfer lentils when boiling and reduce heat. Let cook for 20 minutes.
- In the meantime, place pumpkin on a baking sheet and gently massage thyme and salt onto.
- Place the baking tray in a cold oven and roast for 20 minutes in 400F.
- Transfer the remaining ingredients into a big bowl.
- Let lentils and pumpkin cool before transferring to the salad.
Serving size: 1 (out of 5)
Calories: 216 Fat: 0.9 Carbohydrates: 41.9 Sugar: 6.3 Fiber: 12.7 Protein: 14.2
Cuisine Cuisine: Vegan, Oil Free, Fat Free