This salad is the perfect main dish for dinner, lunch pack or just a side dish. Pumpkins give this salad a hearty and seasonal flavor, and lentils always pack a great deal of health benefits like protein and fiber. Add some fresh kale to the mix and you have a winner.

Pumpkin Salad with Black Lentils, Kale, and Cherry Tomatoes [Vegan]








  • 1 cup black beluga lentils
  • 3 cups (uncooked) hokkaido pumpkin, 2-inches chunks
  • 4-5 thyme sprigs
  • Salt
  • 1 1/2 cup cherry tomatoes, cut in half
  • 5-7 radishes, sliced
  • 1 red onion, finely chopped
  • 2 cups kale, chopped
  • 1/2 lemon, juiced
  • 3 tablespoons soy sauce


  1. Add 3 cups water in a medium saucepan and bring to boil. Transfer lentils when boiling and reduce heat. Let cook for 20 minutes.
  2. In the meantime, place pumpkin on a baking sheet and gently massage thyme and salt onto.
  3. Place the baking tray in a cold oven and roast for 20 minutes in 400°F.
  4. Transfer the remaining ingredients into a big bowl.
  5. Let lentils and pumpkin cool before transferring to the salad.

Nutritional Information

Per Serving: Calories: 216 | Carbs: 42g | Fat: 1g | Protein: 14g | Sodium: 184mg | Sugar: 6g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.