vegetarisch glutenvrij hoog in eiwitten rijk aan vezels diner herfst comfort food

Light Lentil Salad with Roasted Pumpkin and Goat Cheese

This delicious lentil salad with roasted pumpkin and goat cheese is a perfect, light meal for a weekday. It is quick to prepare, full of flavor, and very nutritious. The creamy goat cheese and sweet pumpkin make a delightful combination with the lentils. This should be served at dinner, but you can also take the leftovers with you for lunch the next day. However you serve it, it's always a delight!

Preparation Time
40 min
Difficulty
Makkelijk
Servings
4

Ingredients

  • 400 g pumpkin, diced
  • 1 can lentils, drained
  • 200 g goat cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 handful of fresh mint leaves
  •  salt and pepper to taste
Nutritional Facts
fat 15g
kcal 380
carbs 45g
protein 18g

Instructions

  1. 1 Preheat the oven to 200°C. Place the pumpkin cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast the pumpkin in the oven until soft and lightly caramelized, about 25 minutes.
  2. 2 While the pumpkin is roasting, mix the lentils, goat cheese, mint, and remaining olive oil in a large bowl. Season with salt and pepper to taste.
  3. 3 Once the pumpkin is ready, remove it from the oven and let it cool slightly. Add the roasted pumpkin to the salad and mix well.
  4. 4 Drizzle the honey over the salad just before serving. Voila! Your light and tasty meal is ready. Enjoy your meal!