Pumpkin Lentil Salad Recipe with Beetroot, Goat Cheese and Pistachios

Our pumpkin lentil salad recipe with beetroot, goat cheese and pistachios is packed with texture and flavour despite being quick and easy. Butternut pumpkin and lentils are pan-fried in cumin, arranged on mixed salad leaves, topped with baby beetroots and goat’s cheese pearls, sprinkled with crunchy pistachios, pepitas, cranberries, and fresh mint, and dressed with a fig balsamic vinegar dressing. Serves two as a salad main course or four as a side salad.

Prep Time15

Cook Time20

Total Time35

Course: salad, side, main, lunch, dinner

Cuisine: Australian, Middle Eastern

Servings:

Calories: 621kcal

Author: Lara Dunston

Ingredients

Dressing

4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp balsamic fig glaze

Salad

1 purple shallot diced, or red onion
4 tbsp extra virgin olive oil divided
2 tsp ground cumin divided
400 g butternut pumpkin cut into 3cm pieces
200 g lentils drained, canned lentils are perfect
2 tbsp pistachios
100 g mixed salad leaves
100 g boiled baby beetroots cut into quarters; these usually come in 250g vacuum packs
50 g goats cheese pearls or spoonfuls of goat cheese
2 tbsp mixed seeds such as pumpkin seeds and sunflower seeds
2 tbsp dried cranberries
½ tsp poppy seeds
2 tbsp fresh mint leaves baby leaves or tear large leaves

Instructions

Make the salad dressing in a small jug by whisking or vigorously stirring the extra virgin olive oil, white wine vinegar and balsamic fig glaze together. Taste, and adjust to suit your palate; if you prefer a sweeter dressing add a teaspoon of honey.
Pour half the salad dressing into a small bowl and add the diced purple shallot (or red onion), stir to combine so it’s completely coated, and set aside.
To a lidded frying pan over medium-high, add 2 tablespoons of extra virgin olive oil, heat until shimmering, add the butternut pumpkin pieces, sprinkle a tablespoon of ground cumin over the pumpkin, and leave to pan-fry for a few minutes until the pumpkin browns and even chars a little.
Use tongs to turn the pumpkin pieces over to brown on the other side. After a few minutes, put the lid on the pan, turn the heat off, and remove the pan from the stove. After a few minutes, use the tongs to transfer the pumpkin pieces to a tray to cool.
Clean the pan with a paper kitchen towel, or under hot water if needed. Turn the heat to medium-high, add another 2 tablespoons of extra virgin olive oil, and heat until shimmering. Add the drained lentils, sprinkle on the remaining tablespoon of ground cumin, stir to combine, and heat for five minutes, stirring occasionally. Transfer to a bowl to cool and set aside.
In a small pan over medium-high heat, toast the pistachios for a minute or two until crunchy and the colour is vibrant (if needed, add a teaspoon of extra virgin olive oil), then transfer to a small dish and set aside.
Assemble the salad: spread the mixed salad leaves over a serving plate, sprinkle on half the lentils, arrange the pan-fried pumpkin pieces, baby beetroot quarters and goats cheese pearls (or teaspoonfuls of goat cheese), spoon over the diced purple shallots in dressing, sprinkle on the rest of the lentils, toasted pistachios, mixed seeds, dried cranberries, poppy seeds, and fresh mint leaves.
Serve at the centre of the table with the rest of the dressing, or distribute between plates, using salad spoons to toss just before serving.

Nutrition