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Warm and Cozy Pumpkin Salad

The chilly weather has us craving soups over salad, but we crafted up this hearty and warm fall pumpkin salad to appease the salad lover in you.  Give it a try, you won’t be disappointed!

What you’ll need:

1 c. Lentils of your choice (we used french, but beluga lentils would give your salad amazing color!)

3 c. pumpkin or squash, cubed

4-5 sprigs of fresh thyme

Salt + Pepper

1.5 c. cherry tomatos, halved

5-7 radishes, sliced or shredded

1/2 c. finely chopped red onion.

3 c. kale, finely chopped

1/2 lemon, juiced

2 tbsp. soy sauce or coconut aminos

2 tbsp. olive oil

 

How to make:

1.  Add 3 cups water in a medium saucepan and bring to boil. When the water is boiling, add the lentils and cook as package directs.
2.  Place pumpkin on a baking sheet and drizzle with olive oil, salt and thyme.
3.  Place the baking tray in a cold oven and roast for 20 minutes at 400F, or until pumpkin is soft.
4.  Transfer the remaining salad ingredients into a big bowl.
5.  Let lentils and pumpkin cool slightly before transferring to the salad.
6.  To make dressing: mix olive oil, soy sauce/ coconut aminos, lemon juice, salt and pepper.
7.  Enjoy this big bowl of delicious fall goodness!