Roasted Pumpkin and Lentil Salad with Tahini Dressing - Easy Autumn Recipe

Roasted pumpkin and lentil salad is the answer to that little quarter of a pumpkin sitting in the fridge wondering what its purpose in life is. Pumpkin roasted with rosemary, thyme and garlic, piled onto herby marinated lentils, and drizzled with the simplest tahini dressing. It is nutty, filling, fresh and absolutely DELICIOUS. Let's cook!

Why This Pumpkin and Lentil Salad Works

A can of lentils removes the only slow step. No soaking, no simmering, no timing to get wrong. Drain, season, done.

The two halves cook themselves in parallel. The lentils sit marinating for exactly as long as the pumpkin needs in the oven, so nothing waits around.

Half moon slices give you flat faces. More surface against the hot tray means more caramelising, and they stack beautifully when you pile everything up.

The dressing is four ingredients and a minute of work. It does more for this dish than anything else on the list.

It uses up what you already have. A wedge of pumpkin, whatever herbs are in the garden, a can from the cupboard. This is the same thinking behind Zero Waste Recipes for Every Kitchen Scrap.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 to 25 minutes
• Total Time: 35 minutes
• Serves: 2 as a lunch, 3 to 4 as a side dish
• Difficulty: Easy
• Special Equipment: Baking tray

The dressing is the thing to get right, and the trick is to add the water slowly. Tahini needs quite a lot of liquid to loosen it, and if you tip the whole 100ml in at once you end up chasing a thin, split mess around the jug. Go gradually, whisking between each addition, and it comes together smooth and pourable, about the consistency of pouring cream. Too thick and it sits on top of the pumpkin in a lump instead of running down through the lentils. Too thin and it slides straight off onto the plate. The other half of the job happens on its own: the lentils sit in their lemon and herb dressing for the whole time the pumpkin is roasting, and that is what stops them tasting like something straight out of a can.

Ingredients

For the Roasted Pumpkin

• 500g pumpkin, cut into half moon slices
• A few sprigs of fresh thyme
• 1/2 sprig fresh rosemary
• 2 cloves garlic, left whole or roughly bashed
• Olive oil, for drizzling
• Salt and pepper, to season

For the Lentils

• 1 x 400g can brown lentils, drained and rinsed
• Scant 1 tsp fresh herbs, finely chopped (rosemary and thyme work beautifully)
• Zest of 1/2 lemon (or a touch of white wine vinegar if you do not have a lemon)
• Drizzle of olive oil
• Salt and pepper, to season

For the Tahini Dressing

• 1/2 tbsp tahini
• 100ml water, added gradually
• 50ml olive oil
• Juice of 1/2 lemon
• Salt and pepper, to season

How to Make Roasted Pumpkin and Lentil Salad

1. Roast the pumpkin: Preheat your oven to 185C (165C fan / 365F / Gas Mark 4). Cut the pumpkin into half moon slices, roughly 1 to 2cm thick. Lay them on a baking tray, scatter over the thyme sprigs, rosemary and garlic, drizzle generously with olive oil, and season well with salt and pepper. Roast for 15 to 25 minutes until tender and golden at the edges. Check by inserting a knife into the thickest part, it should slide through with no resistance. Cooking time will vary depending on how thick your slices are!
2. Marinate the lentils: While the pumpkin is roasting, drain and rinse the canned lentils and tip them into a bowl. Add the finely chopped herbs, lemon zest (or a touch of vinegar), a drizzle of olive oil, and a good seasoning of salt and pepper. Toss everything together and leave to sit while the pumpkin finishes cooking. The longer the lentils sit in the dressing the better they taste!
3. Make the tahini dressing: In a small bowl or jug, combine the tahini, olive oil and lemon juice. Now add the water a little at a time, whisking between each addition. Tahini needs quite a lot of liquid to loosen it, so go slowly rather than tipping it all in at once. Keep going until it is smooth, loose and pourable. Season with salt and pepper and taste, adjust with a little more lemon if you like it sharper or a touch more tahini if you want it nuttier.
4. Assemble and serve: Once the pumpkin is cooked, pile the marinated lentils onto a serving plate or bowl. Lay the roasted pumpkin slices on top, drizzle generously with the tahini dressing, and serve immediately. It is just gorgeous!

Why You'll Love This Recipe

• A brilliant way to use up leftover pumpkin: Even just a quarter of a pumpkin is enough for this gorgeous salad
• Canned lentils make it quick and foolproof: High in fibre, full of protein, and ready in seconds
• The tahini dressing is a game changer: Nutty, lemony, and absolutely delicious drizzled over everything
• Seasonal and budget friendly: Pumpkin is at its absolute best and cheapest in autumn in NZ
• Use whatever herbs you have: Growing in the garden, sitting in the fridge, it all works here

Chef's Tips for Roasted Pumpkin and Lentil Salad

Cut your pumpkin into half moons: This gives you a lovely flat surface that caramelises beautifully against the hot tray and makes for a really gorgeous presentation when you pile it all up.

Check with a knife, not a timer: Pumpkin thickness varies a lot so always use a knife to check rather than relying on the clock. It should slide through with absolutely no resistance.

Let the lentils marinate while the pumpkin roasts: Even just 15 minutes in that herby, lemony dressing makes a huge difference to the flavour. Do not rush to serve them straight away.

No lemon? Use vinegar: A small splash of white wine vinegar or apple cider vinegar in the lentils works just as well as lemon zest and gives a lovely brightness to the dish.

Use whatever herbs you have: This is a great recipe for using up bits and pieces from the garden or fridge. Parsley, mint, basil, or even a little sage all work beautifully with pumpkin and lentils.

Serve warm: This salad is best served while the pumpkin is still warm from the oven. The contrast of warm pumpkin with the room temperature lentils and cool dressing is just perfect.

Substitutions & Variations

• Pumpkin: Any firm squash works here, butternut squash or crown pumpkin are both brilliant
• Brown lentils: Green lentils from a can work just as well
• Tahini: Swap for a spoonful of natural yoghurt for a creamier, milder dressing
• Fresh herbs: Any soft herbs you have work, parsley, mint, basil or chives are all great
• Add cheese: A crumble of feta or goat's cheese over the top is absolutely incredible
• Add crunch: A handful of toasted pumpkin seeds or walnuts scattered over the top adds a lovely texture contrast

Storage

Best eaten fresh: This salad is at its best the day it is made, while the pumpkin is still warm and the lentils are freshly dressed.

Fridge: Store in an airtight container for up to 2 days. The lentils keep absorbing the dressing and get more flavourful. Serve at room temperature, or reheat the pumpkin and pile it back on top. The tahini dressing keeps separately in a small jar for up to 5 days, and may separate slightly, so shake or stir it before using.

Freezer: Not recommended. Roasted pumpkin turns watery once defrosted and the dressed lentils go mushy, so this is one to make in the quantity you will eat.

Avoid: Do not pour the tahini dressing over the whole dish if you know there will be leftovers. Dressed pumpkin goes soggy overnight. Dress what you are serving and keep the rest of the dressing in the fridge.

Frequently Asked Questions

Can I use dried lentils instead of canned? Absolutely! Cook 150g of dried brown lentils according to the packet instructions, drain well, and use in exactly the same way. Canned lentils are just quicker and more foolproof which is why I love them for this recipe.

Do I need to peel pumpkin before roasting? You do not have to. Pumpkin skin is completely edible once roasted and actually becomes quite lovely and slightly chewy. If you prefer to peel it go ahead, but it is not necessary.

Is this pumpkin and lentil salad vegan? It already is. Every single ingredient in this recipe is completely plant based, so there is nothing to swap out.

Why is my tahini dressing too thick? Tahini needs a surprising amount of liquid to loosen it, and brands vary a lot in how stiff they are. Keep adding water 1 tbsp at a time, whisking between each addition, until you reach a loose, pourable consistency. Adding it gradually rather than all at once is what gets you a smooth dressing instead of a split one.

Can I serve this as a main meal? Yes! Add some crumbled feta, a handful of toasted seeds, or a soft boiled egg on top to bulk it up into a really satisfying main for two people.

How long do the lentils need to marinate? Fifteen minutes, which is about how long the pumpkin takes anyway, is enough to make a real difference. Longer is better if you have the time, and they are even more flavourful the next day.

What kind of pumpkin is best for this salad? Any firm squash holds its shape well here. Crown pumpkin and butternut squash are both brilliant, and butternut tends to cook a little faster, so start checking it earlier.

What should I serve with roasted pumpkin and lentil salad? It is substantial enough to stand alone as lunch, and it sits happily next to roast chicken or lamb as a side. If you want a second pumpkin dish for a bigger spread, Roasted Pumpkin with Honey Soy Glaze takes the same vegetable in a completely different direction.

You Might Also Like

Butternut Squash and Blue Cheese Bake - Another gorgeous seasonal squash recipe, this one rich and cheesy rather than fresh and lemony.

Kale and Potato Bake - More brilliant seasonal vegetable inspiration for autumn cooking.

5-Minute Asian Green Beans - Another super quick and incredibly flavourful vegetable side dish.

This roasted pumpkin and lentil salad is proof that a quarter of a pumpkin and a can from the cupboard can turn into something genuinely worth putting in front of people. The pumpkin goes sweet and golden at the edges, the lentils come alive after a few minutes in lemon and herbs, and the tahini dressing ties the whole lot together. It is filling without being heavy, it costs very little, and it is exactly the kind of thing I want to eat when the weather turns.

Enjoy!

Del x

Golden roasted pumpkin piled on herby marinated lentils with a nutty lemony tahini dressing, and the perfect way to use up that last wedge of pumpkin.