Heading into the second weekend of October it is definitely Autumn down here in the West Country! My obsession with all things pumpkin continues and today I am offering you a simple Roast Pumpkin and Fig Salad with Goat’s Cheese, Beluga Lentils and Chilli Oil.

Roast Pumpkin and Fig Salad

Roast Pumpkin and Fig Salad with Goat's Cheese, Beluga Lentils and Chilli Oil

I love warm salads in autumn and winter and I’m a big fan of fruit in with the savoury. This is a soul satisfying earthy salad, full of the flavour of a summer well spent. I’ve used pre-cooked beluga lentils here for a lazy lunch but if you want to cook some up from scratch you’re welcome to! If you can’t find beluga lentils then puy lentils are an excellent substitute.

Roast Pumpkin and Fig Salad
Author: Chris Mosler
Prep time:
Cook time:
Total time:
Serves: Serves 2
This simple warm autumn salad or roast pumpkin with figs, goat’s cheese, beluga lentils and chilli oil is food for the soul.
  • 200g Pumpkin (I used Munchkin Pumpkins)
  • Olive oil
  • 1 red onion, peeled and thinly sliced
  • 150g chestnut mushrooms, sliced
  • 1 x 250g packet ready cooked Merchant Gourmet Beluga Lentils
  • 2 cloves of garlic, peeled and crushed
  • 2 figs, thinly sliced
  • 2 tbsps chilli oil
  • 50g soft goats cheese (the creamy crumbly one without rind, usually sold as a log)
  • salt and freshly ground black pepper
  • To Serve
  • 1 packet of bistro style salad with grated beetroot and baby ruby chard (or a salad of your choice, this one is pretty!)
  1. Preheat your oven to 200C/180Fan
  2. Slice your munchkin pumpkin into segments, remove the seeds, leave the skin on and arrange them in a single layer in a baking tray
  3. Drizzle with olive oil and season with salt and pepper, pop into the preheated oven for 25 – 30 mins until softened and brown in places (turn once)
  4. While the pumpkin is cooking gently fry the red onion in a little olive oil until soft and beginning to brown
  5. Add the mushrooms and cook until they release their juices and then until the juices have evaporated
  6. Add the cooked pumpkin, the beluga lentils and the garlic and cook through gently for 3 minutes
  7. Season to taste
  8. Arrange the salad leaves on two plates, top with the pumpkin and lentil mixture and the fig slices
  9. Crumble over the goat’s cheese and drizzle with chilli oil

You can jazz this up a bit by roasting fresh sage leaves along with the pumpkin, throwing in a teaspoonful of dried chilli flakes or by mixing a spoonful of honey in with the chilli oil before drizzling. You could use crown prince pumpkin in place of the munchkins and feta in place of the goats cheese – or leave it out completely and use smoked tofu to make it vegan (I am totally addicted to smoked tofu at the moment, it’s popping up in everything!)

Roasted Pumpin and Fig Salad with goat's cheese and chilli oil

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Roasted Pumpkin and Fig Salad with Beluga Lentils, Goat's Cheese and Chilli Oil - a warm autumn salad filled with the flavours of a summer well spent

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