Roasted pumpkin, lentil, dried cranberry and feta salad
This vibrant salad is the ideal crowd-pleaser to prepare when you’re asked to “just bring a salad”.
Packed with grains, vegetables, nuts and herbs, this wholesome dish is as easy to make as it is delicious. It’s the ideal crowd-pleaser to prepare when you’re asked to “just bring a salad”.
Ingredients
¼ Kent pumpkin, cut into 1.5cm dice
2 tbsp extra virgin olive oil
1 cup freekeh, rinsed and drained
1 cup French-style lentils, rinsed and drained
1 cup spinach, roughly chopped
⅔ cup dried cranberries, roughly chopped
½ red onion, finely diced
½ bunch parsley, chopped
1 cup mint leaves, chopped
1 cup slivered almonds, toasted
100g feta cheese, crumbled
MAPLE VINAIGRETTE
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp pure maple syrup or honey
sea salt and black pepper
Method
Step 1
Preheat oven to 180C fan-forced (200C conventional). Place the pumpkin in a large baking tray, drizzle with olive oil, and season well with salt and pepper. Mix well. Roast for about 30 minutes until cooked through and golden at the edges. Remove from the oven and set it aside to cool.
Step 2
Fill 2 medium saucepans with water and bring both to the boil. Add the freekeh to one pot and cook for about 25 minutes or according to packet instructions. Add the lentils to the other pot and cook for 12-15 minutes, until they are just tender. Don’t overcook them, as they will become soggy. Once cooked, drain, rinse in cold water and set aside.
Step 3
For the maple vinaigrette, place all ingredients in a small bowl or lidded jar, mix well and season to taste.
Step 4
Add the pumpkin, freekeh, lentils, spinach, cranberries, red onion, parsley and mint to a large bowl. Just before serving, add the almonds and half the dressing and toss, then crumble over the feta. Drizzle more dressing over to taste.
Tip
Hold off adding the dressing and the almonds until just before serving so the spinach and nuts remain crisp.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
