Roasted pumpkin salad with spicy lentils, kale and avocado

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

Roasted pumpkin salad with spicy lentils, kale and avocado

By Dr. Anastasia Published: November 18, 2012

  • Yield: 4-5 Servings
  • Prep: 15 mins

Sweet and nourishing fall salad.



  1. 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.
    Roasted pumpkin salad with spicy lentils, kale and avocado

    About Dr. Anastasia

    Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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