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Winter lentil salad served in a white bowl with herbs and pomegranate arils in the background

Winter lentil salad

Winter lentil salad is a comforting warm lentil salad made with green lentils, roasted vegetables, fruits, and seeds. It has a delicious sweet and citrusy dressing which goes very well with all the other ingredients of this salad. This filling vegan salad is also a great option for healthy weeknight dinners.
Course Salad
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 289kcal



  • 3 cups cooked green lentils
  • 1 cup peeled and chopped pumpkin
  • 1 cup peeled and chopped carrot
  • 1 large onion sliced
  • 2 cloves garlic adjust to taste
  • 1 large orange peeled and chopped
  • 1 cup pomegranate arils
  • A handful of fresh parsley roughly chopped
  • ¼ cup pepitas
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Ingredients for dressing

  • 1 tablespoon pomegranate molasses
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon chili flakes
  • Salt to taste
  • Ground black pepper to taste


Bake vegetables

  • Put the pumpkin and carrot cubes in a bowl. Add sliced onion and whole garlic cloves. Add around a tablespoon of olive oil, salt, and pepper. Toss.
  • Evenly spread the vegetables on a baking tray lined with aluminum foil. Bake in a pre-heated oven for 20-25 minutes at 200°C (around 400°F) or until the vegetables are nicely cooked and start getting charred.

Prepare salad dressing

  • Once the vegetables are baked, take the roasted garlic cloves and squeeze out the roasted garlic pulp. Put it in a bowl along with all the other dressing ingredients. Mix well to make the salad dressing.

Make salad

  • Take a large mixing bowl. Add cooked lentils, roasted vegetables, fruits, pepitas, and parsley.
  • Pour the salad dressing on top.
  • Gently toss.
  • Check and adjust the seasoning. Enjoy!


  1. Slightly roast pepitas to make them extra crunchy and more flavorful.
  2. You can add more roasted vegetables of choice.
  3. Gently toss the salad otherwise the lentils may turn mushy.
  4. If you are cooking the lentils at home, just remember that 1 cup of green lentils will yield around 3 cups of cooked lentils.
  5. More recipe tips and tricks are given within the post above. Please follow them to make this recipe.


Calories: 289kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 26mg | Potassium: 774mg | Fiber: 13g | Sugar: 14g | Vitamin A: 5400IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 5mg