Recipe for: Black Lentil Salad with Roasted Pumpkin (Halloween) - photo 1
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Recipe for: Black Lentil Salad with Roasted Pumpkin (Halloween)

Spicy Additions halloween Salads 50 min Medium 0 views ~14.15 PLN * - (0)
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Description

A bold salad based on black lentils (known as beluga) with roasted pumpkin, red cabbage, and fresh apple — perfect as a side dish for a Halloween party. The combination of earthy lentils and sweet-sour pumpkin with crunchy nuts and a slightly spicy dressing made from mustard and apple cider vinegar offers a wealth of contrasting flavors and an interesting texture. Thanks to the dark lentil seeds and orange pumpkin cubes, the dish looks impressive and seasonal — it can be served in a large bowl or portioned into small bowls as a side to roasted meat or vegan burgers. The salad holds up well when prepared in advance (the flavors meld together), and additional pumpkin seeds and walnuts add a pleasant crunch.

Ingredients Used

Ingredients (16)

Servings:
4
  • Black lentils 200 g
  • Pumpkin 300 g
  • Red cabbage 150 g
  • Apple 0.8 pcs (~150 g)
  • Carrot 1.3 pcs (~100 g)
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • Apple cider vinegar 30 ml
  • Mustard 15 g
  • Honey 15 ml
  • Dried thyme 2 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 40 g
  • Roasted pumpkin seeds 30 g
💰 Estimated dish cost: ~14.15 PLN (3.54 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). Cut the pumpkin in half, remove the seeds with a spoon, and peel it if you are using a variety that requires peeling. Cut the flesh into cubes about 1.5 cm on each side. In a large bowl, mix half of the rapeseed oil (15 g) with a pinch of salt, add the pumpkin cubes, and coat them thoroughly. Spread the pumpkin on a baking sheet lined with parchment paper in a single layer, ensuring the pieces do not touch — this will ensure nice caramelization.

Ingredients: Pumpkin, Rapeseed oil, Salt
Use a large baking tray (about 30x40 cm) and parchment paper. Do not layer the pumpkin — otherwise, steaming will cause it to soften instead of browning.
2

Roast the pumpkin in a preheated oven for 25–30 minutes. After 15 minutes, turn the cubes with a spatula to ensure even browning. The pumpkin is ready when the edges start to turn golden and darker caramelization spots appear, and the center is soft when pierced with a fork (but not falling apart). Remove from the oven and set aside to cool.

Ingredients: Pumpkin
Baking time depends on the variety of pumpkin — watch for color and softness. Use the baking function without fan if the oven dries out dishes too much.

Lentils

3

Pour the dry lentils into a sieve and rinse under cold running water until the water runs clear. Transfer the lentils to a pot, cover with water in a ratio of about 1:3 (200 g of lentils to ~600 ml of water). Add a pinch of salt. Bring to a boil over high heat, reduce the heat to low, and cook uncovered for 18–22 minutes, stirring occasionally. The lentils are ready when the grains are soft but hold their shape (do not fall apart). Drain in a sieve and cool in a large bowl.

Ingredients: black lentils, Salt
Use a medium pot with a lid; if there is some water left after 20 minutes, drain it. Do not overcook — the lentils should be firm to avoid turning the salad into mush.

Vegetables and Sautéing

4

Finely shred the red cabbage (preferably with a sharp knife or mandoline). Peel the carrot and grate it on the coarse side, cut the apple into cubes about 1 cm (without the core). Peel and finely chop the onion. In a medium skillet, heat the remaining canola oil (15 g). Add the chopped onion and sauté over medium heat for 3–4 minutes, until the onion becomes translucent and soft. Add the minced garlic (10 g) and sauté for 30–40 seconds, until you smell the aroma — be careful not to burn it. Remove from heat and set aside to cool.

Ingredients: Red cabbage, Carrot, Apple, Onion, Garlic, Rapeseed oil
Use a pan with a diameter of 24–26 cm. Sauté the onion uncovered, stirring with a wooden spoon every few dozen seconds. If the garlic starts to darken, remove the pan from the heat immediately.

Dressing

5

In a small bowl, pour in apple cider vinegar (30 g), add mustard (15 g), honey (15 g), dried thyme (2 g), a pinch of salt, and pepper (1 g). Pour in the remaining oil (use 15 g if needed) and mix vigorously with a fork or shake in a tightly closed jar until the dressing becomes smooth and slightly emulsified. Taste and adjust with 1/2 pinch of salt or a bit of vinegar if the dressing is too sweet.

Ingredients: Apple cider vinegar, Mustard, Honey, Dried thyme, Rapeseed oil, Salt, Black pepper
Use a small bowl and a whisk or a jar for mixing (a quick shake gives a good effect). Always season at the end — the flavors will change after adding to the cold ingredients.

Assembly and decoration

6

In a large bowl, combine the cooled lentils, shredded red cabbage, grated carrot, chopped apple, sautéed onion with garlic, and the cooled roasted pumpkin. Drizzle with the prepared dressing and gently mix with a wooden spoon for about 1–2 minutes, so that the ingredients combine but the pumpkin does not break apart. Finally, sprinkle the salad with toasted walnuts and pumpkin seeds (optional). Let it sit for 15–20 minutes at room temperature for the flavors to meld.

Ingredients: black lentils, Red cabbage, Carrot, Apple, Onion, Garlic, Pumpkin, Honey, Apple cider vinegar, Mustard, Rapeseed oil
Gently mix from the bottom up to avoid mashing the pumpkin. If you are not serving immediately, you can add the dressing just before serving.

Serving

7

Transfer the salad to a decorative bowl or arrange it on plates. For a Halloween effect: place pieces of pumpkin to create a contrast with the dark lentils; additionally sprinkle with pumpkin seeds. Serve at room temperature or slightly chilled as a side dish to roasted meat, roasted duck, or as a standalone dish at a snack table.

Ingredients: Pumpkin
Use a flat, wide bowl to make the colors more visible. Additionally, you can add fresh sprigs of thyme as decoration.

Fun Fact

💡

Beluga black lentils got their name due to the shiny, black outer color of the grains, resembling caviar. In Polish cuisine, they are becoming increasingly popular as an addition to salads and autumn dishes.

Best for

halloween przyjęcie obiad jesienny

Tips

🍽️ Serving

The salad can be served warm (when the pumpkin and lentils are still slightly warm) or at room temperature. If you prepare it in advance, store the dressing separately and add it just before serving to keep the cabbage crunchy. For a Halloween presentation, use a dark bowl or small bowls and decorate with pumpkin seeds to resemble 'eyes'.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. It’s best to store the dressing separately for up to 2 days. If the salad loses some crunchiness (cabbage, apple), refresh it just before serving by adding a few drops of lemon juice and fresh pumpkin seeds. Store the roasted pumpkin separately and reheat in the oven for 5–8 minutes at 180°C to regain a light texture.

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