Cheese & Herb Warm Pumpkin Salad
This hearty Salad is another firm favourite in our household. Brown Lentils hold their shape well unlike other varieties more suited to soups and stews. They have a light nutty flavour and can easily be used to boost the volume of dishes.
Almonds also compliment Lentils perfectly, so if you are aiming for a complete plant based dish you could swap out the feta cheese for some toasted slivered almonds and serve this pumpkin salad as a delicious vegan main.
If you’re looking for more side dish inspiration, go check out our other Salad & Side Dish Recipes
Cheese & Herb Warm Pumpkin Salad
Preheat oven to 200oC (400oF) and line a large baking tray (or 2 medium sized trays) with either parchment/baking paper or a silicone baking mat.
Peel and deseed the butternut pumpkin (squash) and dice into 1-2inch cubes.
Peel and quarter the red onions and toss in a bowl with the pumpkin, oil and torn up sage leaves. Season with salt and pepper and spread evenly over the baking tray(s).
Bake for 40minutes or until the pumpkin and onions are soft and golden. Once cooked, leave to cool approx. 15minutes before continuing with the salad assembly.
Drain and rinse the lentils and place in a serving bowl. Add the torn tarragon leaves and use your hands to crush/crumble the feta into the bowl as well.
Combine the lemon juice and crushed clove of garlic with a pinch of salt and pepper. Mix this lemon dressing, the slightly cooled pumpkin and onions and the lentil/cheese mixture well before serving.
Ingredients
Directions
Preheat oven to 200oC (400oF) and line a large baking tray (or 2 medium sized trays) with either parchment/baking paper or a silicone baking mat.
Peel and deseed the butternut pumpkin (squash) and dice into 1-2inch cubes.
Peel and quarter the red onions and toss in a bowl with the pumpkin, oil and torn up sage leaves. Season with salt and pepper and spread evenly over the baking tray(s).
Bake for 40minutes or until the pumpkin and onions are soft and golden. Once cooked, leave to cool approx. 15minutes before continuing with the salad assembly.
Drain and rinse the lentils and place in a serving bowl. Add the torn tarragon leaves and use your hands to crush/crumble the feta into the bowl as well.
Combine the lemon juice and crushed clove of garlic with a pinch of salt and pepper. Mix this lemon dressing, the slightly cooled pumpkin and onions and the lentil/cheese mixture well before serving.
Notes
For a mild cheesy flavour that works best when eating this Pumpkin Salad as a main or as a side dish to chicken or pork, full fat Greek or Australian style crumbly feta works well.
For a richer more robust flavour that pairs well with stronger main dishes – such as lamb meatballs – A danish blue feta can be a delicious choice as well, but I’d reserve this option for lovers of stinky cheese and bold flavours! (Personally I think it’s delicious)
If you wish to roast the onion and pumpkin ahead of time, add the crushed clove of garlic to the oil you toss the veggies in and omit from the lemon dressing. The roasted veggies for can be made up to 3 days in advance and the salad may be assembled and eaten cold or at room temperature.
Certainly! Dried lentils don’t require soaking like other pulses, so these are a convenient option to keep in your cupboard. It’s important to season after cooking as salt in the cooking water can make lentils tough.
Rinse the lentils well with fresh water and check for any debris.
Use 3/4 cup dried lentils and 2+1/4 cups water, bring to a boil then cover and reduce to a simmer for 15-20mins. Drain well before adding at step 4.
Key Ingredients
This salad is amazing. Delicious and filling, perfect accompaniment for a Christmas feast.