Pumpkin and lentil salad

This is a recipe inspired by the flavours of a Spiced Sweet Potato Lentil Salad from a cookbook called Community by Sydney local Hetty McKinnon. Lentils are tossed with cinnamon-perfumed, pan-roasted pumpkin, along with candied walnuts, a handful of greens and drizzle with a spiced Honey Dressing. SO MOUTH-WATERINGLY GOOD, this is definitely what I consider to be a Company-Worthy Salad: Filling, nutritious, and something different. It makes an excellent vegetable meal option or work lunch…

Try our easy to follow, homemade Roast Pumpkin & Lentil Salad recipe, using quality ingredients from McKenzie’s Foods.

This Roasted Squash and Lentil Salad has the perfect balance of hearty and healthy! Combining warm, roasted vegetables with protein-packed lentils, tangy feta,…

Think fluffy quinoa, spiced crispy chickpeas, and honeynut squash, paired with kale, toasted pumpkin seeds, and raisins, tossed in a maple tahini dressing. Like doesn’t this salad scream fall?! Plus, it’s the perfect hybrid dish that functions as a standalone meal and a show-stopping side dish.

Sweet and earthy pumpkin pairs beautifully with the garlicky feta dressing and the crunchy toppings.

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they’re best if they retain some bite. Roasted until…

It’s cold outside and the days are shortening, but that doesn’t mean salads are off the menu. This salad with ras el hanout roast pumpkin, crunchy kale, lentils in a tangy vinaigrette, …

Spiced squash roasts until caramelized, then sits on top of lemony, herby lentils, and a creamy bed of labneh.

Made with classic fall flavors, this apple lentil salad is exploding with deliciousness! It's vegan, gluten-free, and can work as either a side salad or the main dish!

Roasting the pumpkin in cinnamon gives a sweet lift to this earthy and nourishing dish, which can be enjoyed warm (great for colder weather) or served cold. Lentils make this dish more satiating, are packed with fibre and they act like a sponge to soak up and carry the flavours of the incredible dressing.Finished with salty feta and crunchy walnuts, pumpkin seeds and lots of fresh herbs, this is a simple dish but a real crowdpleaser with so many flavours and textures to notice in each…