Honey-Cinnamon Pumpkin Lentil Salad

subheading: CINNAMON PUMPKIN:

400g / 14 oz pumpkin or butternut squash (pre-peeled weight), peeled then sliced in 1cm / ½" thick slices then bite size wedges

2 tbsp extra virgin olive oil

1 tsp cinnamon

½ tsp all spice

¼ tsp salt

subheading: SALAD:

800g/ 28oz canned lentils , well drained & patted dry (Note 1)

2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear large ones)

½ red onion , finely sliced

3 tsp fresh thyme leaves

subheading: HONEY WALNUTS (OPTIONAL, CAN JUST USE PLAIN WALNUTS, NOTE 2):

¾ cup walnuts (or pecans)

1 ½ tbsp honey (must be runny, so warm if super-thick), or maple syrup

¼ tsp cinnamon

Pinch of salt

subheading: DRESSING:

2 tbsp red wine vinegar

2 tbsp honey

4 tbsp extra virgin olive oil

1 garlic clove (small), finely grated

¼ tsp allspice powder

¼ tsp ginger powder

Salt and pepper

Directions at recipetineats.com

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