Warm Roasted Pumpkin, Lentil and Arugula Salad

1. 1 Pumpkinpack 1 kg ≈ $2.80 200 g
2. 2 Green lentilspack 450 g ≈ $2.40 50 g
3. 3 Arugulapack 100 g ≈ $2.80 30 g
4. 4 Red onion≈ $3.00 per kg 25 g
5. 5 Feta or brined cheesepack 200 g ≈ $3.00 30 g
6. 6 Pumpkin seedspack 150 g ≈ $3.00 8 g
7. 7 Olive oil 9 ml
8. 8 Balsamic vinegar 8 ml
9. 9 Dijon mustard 5 g
10. 10 Honey 3 g
11. 11 Cumin 1 g
12. 12 Salt 2 g
13. 13 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Peel and seed the pumpkin¹, then cut into ¾-inch cubes. Toss with half the oil, cumin, salt, and pepper.

2. Spread the pumpkin¹ in a single layer on a baking sheet and roast for 25 minutes, stirring once, until the edges brown and the flesh softens.

3. While the pumpkin¹ roasts, rinse lentils, then cover with 200ml cold water, bring to a boil, and simmer for 18–20 minutes until tender but still whole. Drain, then let cool slightly.

4. Slice red⁴ onion into thin half-moons. Whisk remaining oil, balsamic vinegar, mustard, honey, and a pinch of salt for the dressing.

5. Toast pumpkin¹ seeds in a dry skillet for 2 minutes until fragrant.

6. Mix warm lentils with onion and half the dressing. Arrange on a plate, top with the pumpkin¹ and arugula³, crumble feta⁵ over, sprinkle with seeds, and drizzle with remaining dressing.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.