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Photo of Cinnamon maple pumpkin and lentil salad by WW

Cinnamon maple pumpkin and lentil salad

Total Time
50 min
25 min
25 min
Lentil spinach salad topped with roast pumpkin wedges flavoured with cinnamon, maple, cumin and coriander.


Ground cinnamon

½ tsp

Maple syrup

1 tbs

Ground cumin

2 tsp

Ground coriander

2 tsp


800 g, kent, unpeeled, cut into 1cm wedges

Dry lentils

1 cup(s), (200g) French-style green

Freshly squeezed orange juice

2 tbs

Olive oil

1 tbs

Baby spinach

100 g

Roasted capsicum, not in oil

150 g, sliced

Fresh mint

2 tbs, chopped


¼ cup(s), (35g) chopped (see notes)

Reduced fat feta cheese

50 g, crumbled


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Combine cinnamon, syrup and half both the cumin and coriander in a bowl. Add pumpkin and toss to coat. Place pumpkin on prepared tray and lightly spray with oil. Bake for 25 minutes or until golden and tender.
  3. Meanwhile, cook lentils in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain.
  4. Whisk juice, oil and remaining cumin and coriander in a large bowl. Add lentils, spinach, capsicum, mint and half the hazelnuts and toss to combine.
  5. Top lentil mixture with pumpkin and serve sprinkled with feta and remaining hazelnuts.


TIPS: You can buy hazelnuts already roasted in the baking section of most supermarkets. If unavailable, preheat oven to 200°C or 180°C fan-forced. Spread hazelnuts on a baking tray and bake for 2–3 minutes or until golden. Remove hazelnut skins by rubbing the roasted nuts in a clean tea towel. You can use goat’s cheese instead of feta and almonds instead of hazelnuts.