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Arugula salad with roasted pumpkin

Arugula salad with roasted pumpkin

Print Recipe
Perfect fall salad with roasted pumpkin, lentils and arugula
Course Main
Cuisine Healthy
Keyword arugula, lentils, pumpkin
Diet vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 815
Author Simone

Ingredients

  • 800 g pumpkin clean weight, diced
  • Olive oil for sprinkling
  • 300 gr lentils
  • 75 g arugula
  • 1 teaspoon sesame seeds toasted
  • 3 spring onions sliced

Dressing

  • 2 tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 red pepper seeded and finely chopped
  • 1 clove garlic minced
  • 1 teaspoon honey
Metric - Us customary

Instructions

  • Preheat the oven to 180˚C (350˚F). Clean and slice the pumpkin and place on a baking tray. Sprinkle with salt and pepper and bake for about 20 minutes. Shake the pan occasionally. Rinse and drain the lentils.
  • Combine the dressing ingredients and mix. Season to taste with salt and pepper. Arrange the arugula on a flat plate and top with the roasted pumpkin and lentils. Drizzle with dressing and garnish with sesame seeds and scallions.

Nutrition

Calories: 815kcal | Carbohydrates: 128g | Protein: 45g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 31mg | Potassium: 3135mg | Fiber: 50g | Sugar: 22g | Vitamin A: 37043IU | Vitamin C: 131mg | Calcium: 261mg | Iron: 16mg