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Photo of Roasted pumpkin, lentil and ricotta salad by WW

Roasted pumpkin, lentil and ricotta salad

Total Time
35 min
10 min
25 min
Toss roasted pumpkin, zucchini, lentils, walnuts and crunchy fresh baby spinach for a filling salad



250 g, peeled, cut into thin wedges


1 small, cut into thick batons

Lentils, canned, rinsed, drained

75 g, brown

Red wine vinegar

½ tbs

Olive oil

1 tsp

Baby spinach

25 g

Reduced-fat ricotta cheese

1½ tbs

Fresh chives

2 tsp


2 tsp, chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line an oven tray with baking paper. Place the pumpkin and zucchini on the tray. Lightly spray with olive oil and season with salt and freshly ground black pepper. Roast for 25 minutes or until the vegetables are tender and lightly golden.
  2. Meanwhile, place the lentils, vinegar and oil in a medium bowl and toss to combine. Add the roasted vegetables and spinach leaves and gently toss to combine.
  3. Place the salad on a serving plate and top with the ricotta. Sprinkle with chives and walnuts to serve.


To serve 4: Use 1kg peeled pumpkin, 4 small zucchinis, 300g canned lentils, 2 tbs chives, 1 tbs red wine vinegar, 1 tbs olive oil, 100g baby spinach, 1 cup ricotta and 1/3 cup walnuts. Follow the method as above.Fresh new idea: To shake up this salad, swap the zucchini for 1 beetroot, cut into thin wedges, and the ricotta for 30g of reduced-fat feta cheese.