I know that we are used to eating pumpkin in a sweet version, but why not try it in this version? I LOVE Salad! So somehow the tastes and texture that I ate for 5 days in a row for lunch match and I did not get bored at all.

When it comes to pumpkin, let’s say a few fan facts and why it is a great ingredient to add to your diet. It is pumpkin season so make the most of it.

• Source of zinc and healthy fiber. Zinc helps boost immunity and also plays a role in maintaining bone health. The presence of healthy fiber in the pumpkin helps the normal functioning of the intestines and digestive system.
• Contains vitamin A.
• Contains carotenoids. Carotenoids help maintain immunity, and I think we all need a little immunity boost given the circumstances and seasonal flu.
• Some even say (do not take my word for it) but that it improves the mood and quality of sleep. Now… I do not believe that if you eat pumpkin – you will instantly get in the mood/fall asleep, but it will not hurt to try, right ?!

And now back to the salad. I prepared all ingredients in large quantities, so I had meals ready for the next few days. I stored all the ingredients in separate dishes and just before eating, I served them and voila – ready meal in 5 minutes.

I did not write exact quantities for certain ingredients, since you will certainly not measure them. Add as many as you think you need.

Fall Pumpkin and Lentil Salad

Ingredients:

• 1 small pumpkin
• boiled lentils
• 1 large head of red onion
• 10 tablespoons pumpkin seeds
• feta cheese (vegan or dairy)
• lettuce, optional
• olive oil
• balsamic (or vinegar of your choice)
• salt, if desired
• parsley, chopped

Method of preparation:

1. First we will prepare the pumpkin. Preheat the oven to 400 ° F and place the baking paper on the baking tray. Peel the pumpkin, and cut it into small, equal cubes. Add them on the baking paper, pour a little olive oil and salt and stir so that each piece is covered with oil and salt. Arrange the cubes in a row and make sure there is space between them. This allows them to be caramelized and baked on all sides equally. Bake for 20-30 minutes, occasionally turning the cubes over.

2. Meanwhile, at low temperature, add a small non-stick pan. Add the pumpkin seeds (no need for oil) and toast for about 5 minutes, or until they start to smell like roast and get a slightly golden color. If the seeds start to pop all over – just add a plate or lid and cover the pan.

3. When the pumpkin is baked, leave it to cool and stabilize a little and then transfer it to a bowl. Add the chopped onion to the same pan. Pour a little oil and salt and stir. Bake for about 10 minutes, or until caramelized. Check from time to time and stir as needed.

4. Roughly chop the lettuce and add to a serving dish. Add a little olive oil, balsamic vinegar and salt. Stir.

5. Add roasted pumpkin, a few tablespoons of boiled lentils, caramelized onion, toasted seeds and feta cheese to the salad. A little parsley for decoration and freshness and that’s it – it’s ready to eat :).

6. All the left-overs of the above ingredients we have prepared can be stored in a closed container, in a refrigerator and stand for up to 5 days. Before serving, just add them in layers and here is a meal in 5 minutes.