Pumpkin & Pomegranate Lentil Salad
Nothing says autumn like pumpkin everything. The second the leaves turn from green to orange, my mind goes to one thing. Pumpkin. Pumpkin spice, pumpkin pie, pumpkin bread, and Pumpkin & Pomegranate Lentil Salad. Whatever it is, if there’s pumpkin, I’m in. Except for pumpkin spice lattes, for some reason that just doesn’t do it for me.
Pumpkin naturally should make it into my lunchtime meal as well – but let’s face it, lunch shouldn’t be a headache, it should be simple to make, and last in the fridge. And most importantly, it should taste as good on the first dat as it does the third.
Say goodbye to boring lunch times, and hello to lunch that will make your coworkers jealous. This meal-prep worthy salad is perfect for mid-week lunches. It stays fresh for up to 4 days, and is full of satiating plant-based protein and filling fibre.
While I stuffed my salad into a cute AF little roasted pumpkin, feel free to eat this straight up, on a bed of lettuce, or even as a filling for a autumnal burrito.
While pumpkins are synonymous with autumn, make this delicious + nutritious meal prep salad all. year. long. This recipe for Pumpkin & Pomegranate Lentil Salad know no seasons – it’s an evergreen recipe that will be just as tasty in the summer, winter, spring, you name it!
Looking for another great meal prep recipe? Try my Rye & Chickpea Salad with Miso Dressing!
Pumpkin + Pomegranate Lentil Salad
Prep Time20 mins
Cook Time30 mins
Servings: 6 servings
A high protein lentil salad filled with warming flavour. Pomegranate molasses is a sweet and sour kitchen staple.
1 ½ cups cooked green lentils 125g
1 medium medium butternut squash, cubed (about 3 cups)
2 tablespoon olive oil divided
½ cup pomegranate seeds
½ cup chopped walnuts
¼ cup chopped parsley
1 small white onion chopped
2 cloves garlic finely chopped
2 tablespoons pomegranate molasses
1 tablespoon fresh rosemary, chopped
Preheat oven to 200F.
Toss butternut squash with 1 tablespoon olive oil. Spread on a lined baking tray, and roast for 25-30 minutes. Set aside.
Meanwhile, heat remaining oil in a saucepan over medium heat. Add onions and garlic, cooking until they begin to soften. Add rosemary and lentils. Cook for an additional 5-10 minutes, or until warmed through.
Combine lentils, butternut, walnuts, parsley, and pomegranate, drizzle with pomegranate molasses.