Hilights & Bites, Recipes

Roasted Pumpkin and Nutty Lentil Salad with Tahini Dressing

As the weather cools down, it’s the perfect time to embrace warm, hearty dishes that are still packed with fresh, seasonal ingredients. This Roasted Pumpkin and Nutty Lentil Salad is a perfect blend of comforting flavours and nutrient-dense ingredients sourced right here in Wellington Village.

Why You’ll Love This Recipe:

  • It’s packed with protein and fibre from green lentils
  • The creamy tahini dressing is a crowd-pleaser
  • Crunchy almonds and pepitas add texture and depth
  • It’s versatile – serve it warm or cold

Ingredients:

Tahini Lemon Dressing:

  • 1/4 cup tahini
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1-2 tbsp warm water (to thin)
  • Salt and pepper, to taste

Method:

  1. Roast the Pumpkin:
    • Preheat the oven to 200°C. Line a baking tray with baking paper.
    • Toss the pumpkin wedges with olive oil, cinnamon, smoked paprika, salt, and pepper.
    • Arrange on the baking tray and roast for 25-30 minutes or until golden and tender.
  2. Cook the Lentils:
    • While the pumpkin is roasting, cook the lentils according to package instructions. Drain and set aside.
  3. Prepare the Dressing:
    • Whisk together tahini, lemon juice, olive oil, maple syrup, and warm water. Adjust consistency with more water if needed.
  4. Assemble the Salad:
    • In a large serving bowl, combine the lentils, roasted pumpkin, crumbled feta, almonds, and pepitas.
    • Drizzle with the tahini dressing and toss to coat.
    • Serve warm or at room temperature.

Shop Local:

Support local businesses by sourcing your ingredients from our amazing Wellington Village traders. Pop into Wellington Village Deli for fresh lentils and creamy feta, and don’t miss the nut and seed selection at The Royal Nut Company.

Stay warm and enjoy this seasonal dish that’s as wholesome as it is delicious!