Photo of Cinnamon maple pumpkin and lentil salad by WW

Cinnamon maple pumpkin and lentil salad

SmartPoints® value per serving
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 leaves

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.

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