Pumpkin, Lentil & Kale Salad

with dried cranberries & toasted almonds
icon 45 min
Pumpkin, Lentil & Kale Salad © foodspring

Kale is a perfect leaf to base a salad on – it’s hearty, thick leaves won’t wilt after being tossed with salad dressing making it a salad which gets better with time! Try it for your next make-ahead lunch – you won’t be disappointed. This salad can be served warm with the freshly roasted squash hot from the oven, or chilled (which helps all the flavours mingle together) – the choice is yours.


2 Persons

  • 0.5 tbsp
    olive oil
  • 1 medium
    squash, peeled, seeds removed, diced, roasted (750g raw)
  • 50 g
    flaked almonds
  • 250 g
    kale, stems removed, torn
  • 200 g
    cooked puy lentils
  • 30 g
    dried cranberries
  • 1
    shallot, thinly sliced


  • 0.5
    lemon, zest finely grated
  • 50 ml
    lemon juice
  • 2 tsp
    wholegrain mustard
  • 30 ml
    extra virgin olive oil
  • 1 pinch
    chilli powder
  • 1 pinch


  • 1

    Preheat the oven to 180C.

  • 2

    Toss the squash with the olive oil on a baking tray with a pinch of salt. Roast for 30-40 minutes, flipping halfway, until golden and soft.

  • 3

    Meanwhile, place the flaked almonds onto a small tray and bake for 8-12 minutes until golden and fragrant.

  • 4

    Add the torn kale to a large mixing bowl with a pinch of salt. Massage the kale for 5 minutes, squishing it by hand to help soften up the leaves. They should reduce in volume by around 50% and look darker in colour. Add the cooked lentils, dried cranberries, shallot, roasted squash and toasted almonds.

  • 5

    Combine the dressing ingredients in a bowl or jar then pour over the salad ingredients and toss to combine.

  • 6

    Divide the kale salad between bowls and serve or chill until needed (up to 3 days).

  • 1
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Recipe Overview

Total time
45 min

Nutritional value, per portion

599 kcal