Fall Salad with Beluga Lentils, Grapes and Roasted Pumpkin

After the incredible hot temperatures in the beginning of September, autumn finally settled in my neighborhood, right after the equinox. The light suddenly faded and a sort of airy fog took the place of the bright summer sun. All of a sudden, I noticed there were so many yellow leaves already, maybe because of the contrast with the gray in the sky. Plump pumpkins and merry plums are lazily lying in twig baskets on my balcony, and every two days I go to the farmers’ market to buy fresh grapes and sink into the harmonious tones of fall flooding the stalls.

There is something about fall that makes you more conscious about what’s going on in and around you. For me autumn is about presence and gratitude. I am happy that I can hear the rain falling on the tree leaves, happy that I can taste the burst of autumn flavors, and happy that I can see its spectacle. Be it in the forest or in my gray blocks neighborhood, the fall effect is the same – one of joy, calm, and the feeling that everything is as right it should be.

Cooking seasonally feels like the most natural thing that can occur, especially in autumn, having all this abundance to choose ingredients from. Who needs supplements and who’s afraid of the flu when there are so many nurturing nutrients in fresh fruits and vegetables pulsing with energy at the farmers’ market? Bright yellow, orange, and red colors reflects a high load of antioxidants offering protection against free radical activity. The abundance of red and yellow fruits and vegetables in fall is not accidental. As winter is lacking in fresh foods, fall is the last opportunity for our bodies to store the nutrients necessary for sustaining healthy cell activity. It’s all about carotenoids, vitamin C, betalains, resveratrol, flavonoids and manganese, which abound in fall foods: pumpkins, beet roots, cranberries, sea buckthorn, red peppers, sweet potatoes, grapes, plums, red cabbage, and so many other autumn gifts.

This salad is the picture of my autumn – full of colors, comforting and nurturing. Beluga lentils enrich not only its texture, but also add fiber and folate to the nutritional profile of this salad loaded with fall delights: roasted pumpkin, fresh grapes and beet root.

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5 from 3 votes

Fall Salad with Beluga Lentils, Grapes and Roasted Pumpkin

A nourishing fall salad, with roasted pumpkin, grapes, and beluga lentils, loaded with antioxidants and fiber for a healthy seasonal lunch.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • For the salad
  • 1/2 small pumpkin peeled and cut into cubes
  • 2 cups cooked beluga lentils
  • 1 small beet root peeled and cut into cubes
  • 1/2 cup red grapes cut into halves
  • 1 handful fresh rocket
  • 7-10 mint leaves
  • 1 cup fresh spinach leaves
  • 1 onion finely diced
  • 2 garlic cloves
  • 2 tsp coconut oil
  • A pinch sea salt
  • Freshly ground black pepper
  • 1/4 cup toasted hazelnuts crushed
  • For the dressing
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp organic raw honey replace with maple syrup for the vegan version
  • 1 garlic clove minced
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt


  • Preheat the oven to 175°C/ 347°F.
  • Line a baking sheet with parchment paper, add the cubed pumpkin and beet, drizzle with coconut oil, season with salt and pepper and toss to coat evenly.
  • Roast for 20 minutes, remove from the oven and set aside to cool.
  • While the veggies are roasting, heat one teaspoon coconut oil into a skillet, add two crushed garlic cloves and fry for a minute.
  • Add the fresh spinach and cook until all its liquid evaporates.
  • Set aside to cool.
  • In a small bowl add the dressing ingredients and whisk to obtain a creamy liquid.
  • In a large bowl add the cooked lentils, roasted vegetables, grapes, onion and spinach and toss to combine. Add the dressing and rocket and toss one more time.
  • Top with toasted hazelnuts and serve.




  • Laura&Nora @Our Food Stories
    September 29, 2015

    wonderful ingredients!! the salad looks so delicious <3

    • Ana
      September 29, 2015

      Thank you so much, my dear ladies, it’s a lovely compliment coming from you! <3

  • Eva
    September 30, 2015

    5 stars
    Already made this salad last night and everybody loved it – including my kids!
    Perfect autumn salad with vibrant colors!
    Wasn’t sure though if the mint leaves are supposed to go in? They’re listed under ingredients, but not mentioned in the instructions. Tossed them in anyway and it was a nice subtle flavor surprise!

    • Ana
      October 1, 2015

      Hey Eva, that’s so great that you did my salad and the kids liked it! Mint leaves are definitely in, they take the flavor to the next level. Thank you for your words:)

  • Sarah | Well and Full
    September 30, 2015

    In a way, fall sort of represents an end of something – an end of spring growth, green and life, warm temperatures, long sunny days. But to me, fall also represents a sort of quiet joy, that can be experienced in as simple of a moment as enjoying a cup of tea on a cold rainy day, watching the leaves fall.

    • Ana
      October 1, 2015

      Yes, I love autumns and their moods, joys and goodbyes for setting up new beginnins! <3

  • danielle is rooting the sun
    October 2, 2015

    hello Ana! you have such a beautiful blog and your recipes are combinations i long for. i am very much romanced by this fall salad in particular: lentil, pumpkin, grape, beetroot – divine elements to strengthen our souls for the cooling temperatures. i have to agree with you on two notions: yes, who really should be afraid of catching a cold when we have the ability to keep ourselves protected with abundance & yes, the autumn is really a portrait of everything in its right place, i love it too. happy fall Ana! ♥

    • Ana
      October 4, 2015

      Hey Danielle, how gracious this sounds “divine elements to strengthen our souls” – loved that! Thanks for your visit, great to have you around <3

  • Anne
    October 4, 2015

    Got inspired and made a similar salad. It’s delicious!
    I used Butternut (backed the whole pumpkin in the oven, then cut into squares and then roasted in a pan) and cooked parsley root together with the lentils. I had some pepper left so i used that too.
    For a special taste i used some rosemary and lots of black pepper.
    I didn’t used greens becouse i liked it warm (and i was to hungry too wait) 🙂

    • Ana
      October 4, 2015

      Anne, I’m so glad you found some inspiration in my recipe! And the parsley root sounds like a great idea, I have to try this 🙂

  • Sophie | The Green Life
    October 6, 2015

    Ana, I love this post! This salad is simply stunning. It’s a perfection portrait of fall’s beauty and abundance. And I loved reading your thoughts about the season. I couldn’t agree more, there’s something really unique and almost magical about this time of the year and so much to be grateful for. xo

    • Ana
      October 6, 2015

      Thank you so much, Sophie! 🙂

  • Kristen @ The Endless Meal
    October 28, 2015

    5 stars
    This is such a beautiful recipe! I just love all the warm, fall colours. Pinned!

    • Ana
      November 2, 2015

      Hey Kristen, thank you so much! Happy to find your website, your photos looks great! 🙂

  • Anne D.
    November 17, 2015

    Sorry, but what is one handful of fresh rocket?

    • Ana
      November 17, 2015

      Anne, it means the quantity that you can grab with one hand. About half a cup I assume. I hope this helps 🙂

      • Anne D.
        November 17, 2015

        Hi again, I should have been more specific. What is rocket? Is it arugula? That is all I can find when I google rocket as a vegetable. Sorry!

        • Ana
          November 23, 2015

          Hey Anne, yes, rocket is arugula, indeed! 🙂

  • Maja
    December 5, 2017

    5 stars
    Thank you for this recipe! It’s delicious 🙂

    • Ana
      December 7, 2017

      You’re welcome, happy you tried it! 🙂

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