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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.