Roast Vegetable and Lentil Salad

Posted by Tatiana Crichton on

You can't beat the classic pumpkin, walnut and balsamic salad flavours. Enjoyed warm or cold, this salad is great for winter. The lentils are a great way to bulk up the salad while adding some extra protein and the hemp oil in the dressing adds those omegas that your body needs to help with inflammation, digestion, heart health and brain function. 



 1 tin of lentils, drained 

700g pumpkin, sliced 

2 fresh beetroot, cubed

1 onion, sliced

2 tablespoons olive oil

60g spinach 

A handful of cherry tomatoes, halved 

1/4 cup walnuts toasted and crushed

1/4 cup chopped fresh herbs (I used coriander and parsley) 



2 tablespoons Pure Delight Hemp Seed Oil

1 tablespoon balsamic vinegar

1 tablespoon brown sugar 

1 clove garlic, minced 

salt and pepper to taste 



Across two trays spread the pumpkin, beetroot and onion, cover with olive oil, salt and pepper and roast in the oven at 200° for 20-25 minutes or until cooked and golden. To make the dressing, add all the ingredients into a bowl and mix until combined. 

To assemble the salad, lay the spinach on the base of your dish and layer your tomatoes, lentils, roasted veg then garnish with the nuts and herbs before drizzling your dressing.