While roasted pumpkin is a seasonal must, salads are… Well, not so much. Who really wants to eat a pile of cold vegetables? This salad is made of warm spicy lentils, sweet roasted pumpkin and some crunchy baby kale leaves.
The whole thing looks like a maple tree in the fall: orange, yellow, green. This salad is also rich in iron, magnesium, calcium, zinc, protein, fiber and tons of vitamins. Enjoy!
The recipe calls for roasted pumpkin. Here’s how to roast a pumpkin.
Roasted Pumpkin Salad with Spicy Lentils, Kale and Avocado
By November 18, 2012Published:
- Yield: 4-5 Servings
- Prep: 15 mins
Sweet and nourishing fall salad.
- 2 cups baby kale leaves
- `1 large cucumber sliced
- 2 large carrots shredded
- 1/2 cup pumpkin seeds
- 1/3 cup Parsley diced
- 8 tablespoons Olive oil divided
- 1 1/2 cups cooked or canned lentils rinsed
- 1/2 teaspoon Cumin powder
- 1/4 teaspoon Curry powder
- pinch Cayenne pepper
- 1 teaspoon Sea salt
- 1 cup Roasted pumpkin chopped into chunks
- 1 Avocado sliced
- On a large plate, arrange the first 5 ingredients. Pour 4 tablespoons of olive over this salad.
In a medium-size skillet, saute the lentils in 2 tablespoons of olive oil. Add salt and spices and saute for 3 minutes, or until the lentils are hot. Put the lentil mixture over the salad. In a small skillet, saute the roasted pumpkin in the remaining olive oil until warm. Put the pumpkin over the salad and serve warm. Put avocado slices on top.