Crispy lentil, roasted pumpkin and feta salad recipe


1 minutes

25 May 2021

Sports dietitian Julie Meek shares a delicious, easy-to-throw-together salad, with sweet roasted pumpkin and lots of fibre to keep you feeling full.

This delicious salad has just a handful of ingredients, making it a quick and easy choice for busy weeknights and leftover lunches.

Lentils are a good source of fibre, which helps keep you feeling full for longer, as well as supporting a healthy gut.1

Add the bright flavours of roasted pumpkin and red onion, toss with fresh green baby spinach leaves, and top with creamy feta – and you’ve got a nourishing and delicious salad, perfect for a light meal or a side.


(Makes two serves)

  • 1 x 400g can brown lentils, drained
  • 1 red onion, sliced thinly
  • ½ small butternut pumpkin or equivalent in another variety, chopped into 1cm cubes
  • 1 tablespoon olive oil
  • 80g Danish feta cheese
  • 4 handfuls baby spinach leaves


  1. Line a tray with baking paper and place the lentils, pumpkin and onion onto the tray.
  2. Drizzle with the olive oil and toss all together until the vegetables are coated.
  3. Bake at 180°C in a fan-forced oven for 30-40 minutes until the pumpkin is tender.
  4. To serve, divide the spinach leaves onto plates and top with the pumpkin, onion and lentils.
  5. Top with crumbled feta cheese.

Dietitians Australia

Was this information helpful?

Your feedback is appreciated and helps us
provide more useful, relevant content.
We've received your response,
thanks for letting us know.


This article contains general information only and does not take into account the health, personal situation or needs of any person. In conjunction with your GP or treating health care professional, please consider whether the information is suitable for you and your personal circumstances.