Photo of Beetroot, pumpkin & lentil salad by WW

Beetroot, pumpkin & lentil salad

5 - 6
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Salads aren’t just for summer! This warm version makes the perfect autumn lunch



4 whole, small, trimmed and cut into thin wedges

Calorie controlled cooking spray

4 spray(s)

Cumin seeds

½ teaspoons, level

Ground Cumin

½ teaspoons, level


600 g, deseeded and cut into thin wedges, leave the skin on


1 teaspoons, level


150 g

Green or Brown Lentils, cooked

1 can(s), large, drained

Kale, raw

40 g

Chard, raw

40 g

Salad leaves

40 g

Walnut Halves

35 g

Goat's Cheese

60 g

Balsamic Dressing

80 ml


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7, and line 2 large baking trays with baking paper.
  2. Put the beetroot on one of the prepared trays, mist with cooking spray and scatter over the cumin seeds and ground cumin. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 25 minutes.
  3. Meanwhile, put the pumpkin on the second tray, mist with cooking spray and scatter over the paprika. Bake alongside the beetroot for 25 minutes.
  4. While the veg is roasting, cook the mangetout in a small pan of boiling water for 2 minutes. Drain.
  5. Combine the lentils, mixed leaves, roasted veg and mangetout on a serving platter. Top with the walnuts and cheese and drizzle over the dressing to serve.


Can't find an edible pumpkin? Any squash will work well in this salad