Lentil Pomegranate Salad
This vibrant salad is a perfect balance of flavours, textures, and nutrients that will leave you feeling energised, satisfied, and supported in your body's natural detoxification processes. It's a beautiful dish that combines earthy lentils, sweet roasted pumpkin, and jewel-like pomegranate seeds for a feast for both the eyes and the taste buds.
Green lentils are a nutritional powerhouse, packed with plant-based protein and fibre that helps stabilise blood sugar levels and keep you feeling full. The fibre in lentils also supports healthy digestion and helps remove toxins from your digestive tract, acting as a natural cleansing aid. They're rich in iron and B vitamins, essential for maintaining energy levels throughout your busy day.
The roasted pumpkin adds a lovely sweetness and is loaded with beta-carotene, which your body converts to vitamin A for healthy skin and immune function. Pumpkin's high fiber content and natural water content help support your body's detoxification pathways while providing essential nutrients.
Pomegranate seeds aren't just pretty – they're bursting with antioxidants and anti-inflammatory compounds that help protect your cells from damage and support your liver's natural detoxification processes. Their high vitamin C content also helps your body produce glutathione, often called your body's master antioxidant.
Fresh parsley is actually a powerful detoxifying herb, known to support kidney function and help cleanse the blood. Mint not only brightens the flavor but also aids digestion and can help relieve bloating. Both herbs are natural chelating agents, helping to bind and remove toxins from your body.
I’ve included walnuts for their brain-boosting omega-3 fatty acids and satisfying crunch, while feta cheese adds a tangy creaminess along with calcium and protein. The olive oil in the dressing helps your body absorb fat-soluble vitamins and provides healthy fats that support liver function – your main detoxification organ.
The addition of cumin in the dressing isn't just for flavour – this warming spice aids digestion and has natural detoxifying properties that help stimulate your body's enzyme production and support liver function.
This salad is perfect for entertaining as it can be made ahead and actually improves as the flavoUrs meld together. It's substantial enough to serve as a main dish but also works beautifully as a side. Plus, its festive colours make it a very attractive addition to any table. It is going to be on my table thats for sure.
Ingredients:
1 cup dried green lentils (rinsed)
1 tbsp olive oil
1 medium red onion, finely chopped
1 cup diced roasted pumpkin
½ cup pomegranate seeds
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
½ cup crumbled feta
½ cup chopped walnuts
Dressing:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
1 teaspoon ground cumin
Method
Cook lentils in boiling water for 20–25 minutes, then drain and cool.
Toss diced pumpkin with olive oil, salt, and pepper then bake at 200°C (400°F) for 20 minutes.
Whisk together dressing ingredients in a small bowl.
Combine salad into a large bowl and drizzle dressing.
Enjoy.