Pumpkin Salad with Lentils and Kale
Airfryer Settings
Philips 5000 Series Dual Basket NA552/00
Ingredients
- —300 g pumpkin, diced
- —2 teaspoons olive oil
- —Pepper and sea salt to taste
- —100 g cooked lentils (brown or green)
- —80 g kale, finely chopped
- —1 teaspoon lemon zest
- —1 tablespoon lemon juice
- —2 tablespoons yogurt
- —1 teaspoon mustard
- —1 handful macadamia nuts, roughly chopped
- —1 tablespoon fresh herbs (parsley, mint, or dill)
Instructions
- Preheat the oven to 200°C (390°F).
- Toss the pumpkin with olive oil, pepper, and sea salt, then roast for 20–25 minutes.
- Massage the kale with a bit of lemon juice until it softens.
- Combine the kale and lentils in a bowl.
- Add the warm roasted pumpkin.
- Whisk together yogurt, mustard, lemon zest, and lemon juice to make the dressing.
- Toss the dressing through the salad.
- Finish with macadamia nuts and fresh herbs.
Serving Tip
Serve the salad in a large bowl to showcase the warm pumpkin, earthy lentils, and vibrant green kale. Picture this: autumnal colors, fragrant warmth from the oven, and flavors that instantly bring a cozy feeling. A feast for your plate!
Storage Tip
Keeps for up to 2 days in the fridge; store the dressing separately for the best texture.