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Cumin Spiced Pumpkin & Lentil Salad

Who says pumpkins are only for Halloween?! Try this fresh and healthy salad option!


10 oz. arugula 1 cup soft goat cheese, crumbled
2 cups green lentils 3 Tbsp. extra virgin olive oil
4 cups pumpkin, peeled, seeded, & diced into 1-inch pieces (≈2 pound pumpkin) 1 Tbsp. red wine vinegar
2 Tbsp. olive oil ¼ tsp. salt
2 tsp. ground cumin ¼ tsp. black pepper
1 tsp. paprika ¼ cup mint leaves, minced
½ tsp. salt
You may also use canned pumpkin puree here, but the end result will look different and present with a softer texture.


  1. Preheat oven to 375° F.
  2. To prepare lentils: Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
  3. To prepare pumpkin: Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and salt. Arrange pumpkin in single layer on baking sheet; roast 30 minutes or until tender, turning pumpkin over once.
  4. Combine lentils and pumpkin. Meanwhile, whisk together olive oil, vinegar, salt, pepper, and mint leaves; toss with arugula.
Recipe source: Zachari Breeding, RD, LDN; www.the-sage.org
The information provided is intended for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always speak with your physician to figure out what diet will work best for you.

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