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

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

If you have got a little quarter of a pumpkin sitting in the fridge wondering what its purpose in life is, this recipe is the answer. Roasted pumpkin with rosemary, thyme, and garlic, piled on top of herby marinated lentils, and drizzled with the most incredibly simple tahini dressing. It is nutty, filling, fresh, and absolutely DELICIOUS. A proper autumn salad that makes pumpkin taste its very best!

Watch me make this on YouTube!

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: Oven, baking tray

The beauty of this recipe is in how little effort it requires for how impressive it tastes. Using a can of brown lentils means no soaking, no long cooking time, and one less thing that can go wrong, just drain, season, add your herbs, and you are done. While the pumpkin roasts in the oven, the lentils sit in their dressing soaking up all that flavour, so by the time the pumpkin comes out everything is ready to pile up and serve. The tahini dressing is just four ingredients and takes about a minute to make, but it pulls the whole dish together in the most incredible way.

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

Ingredients

For the Roasted Pumpkin:

• 500g pumpkin, cut into half moon slices
• A few sprigs of fresh thyme
• Half a sprig of 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
• 1 small teaspoon fresh herbs, finely chopped (rosemary and thyme work beautifully)
• Zest of half a lemon (or a touch of white wine vinegar if you don't have a lemon)
• Drizzle of olive oil
• Salt and pepper, to season

For the Tahini Dressing:

• 1 teaspoon tahini
• 100ml water
• 50ml olive oil
• Juice of half a lemon
• Salt and pepper, to season

Instructions

1. Roast the pumpkin: Preheat your oven to 185°C (165°C fan / 365°F / 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, water, olive oil, and lemon juice. Whisk together until smooth and combined. It should be 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!

Chef's Tips

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. Don't 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.

Leftovers: Store in an airtight container in the fridge for up to 2 days. The lentils will continue to absorb the dressing and become even more flavourful. Serve at room temperature or with freshly roasted pumpkin on top.

Dressing: Store any leftover tahini dressing in a small jar in the fridge for up to 5 days. Shake or stir before using as it may separate slightly.

Frequently Asked Questions

Q: Can I use dried lentils instead of canned? A: 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.

Q: Do I need to peel the pumpkin before roasting? A: You don't 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.

Q: Can I make this vegan? A: It already is! Every single ingredient in this recipe is completely plant based.

Q: My tahini dressing is too thick, what do I do? A: Just add a little more water, a tablespoon at a time, and whisk until you reach a loose, pourable consistency.

Q: Can I serve this as a main meal? A: 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.

You Might Also Like

Butternut Squash and Blue Cheese Bake - Easy Sunday Side Dish - Another gorgeous seasonal squash recipe from The Weekly Veg!

Kale and Potato Bake - Easy Seasonal Vegetable Recipe - More brilliant seasonal vegetable inspiration for autumn cooking!

5 Minute Asian Green Beans - Quick Side Dish - Another super quick and incredibly flavourful vegetable side dish!

Enjoy!

Del x

This roasted pumpkin and lentil salad with tahini dressing is the ultimate autumn lunch. Half moon slices of golden roasted pumpkin piled on herby marinated lentils and drizzled with a nutty lemony tahini dressing. Quick, easy, filling, and absolutely delicious, the perfect way to use up that last bit of pumpkin!