This recipe is from Taste.com and is delicious warm or cold and sooo healthy! I substituted their rocket lettuce for English spinach.
Warm Pumpkin and Brown Lentil Salad
1.5kg butternut pumpkin, peeled, deseeded
olive oil cooking spray
2 tablespoons olive oil
1 red onion, chopped
2 x 400g cans brown lentils, rinsed, drained
2 tablespoons balsamic vinegar
1 bunch English spinach
Preheat oven to 200°C. Cut pumpkin into 1.5cm-thick slices. Roughly chop. Arrange on an oven tray. Spray both sides with oil and season with salt and pepper. Roast, turning once, for 30 to 35 minutes or until tender and golden. Remove from oven and set aside for 5 minutes.
Heat 1 tablespoon oil in a frying pan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until soft. Add lentils and 1 tablespoon vinegar. Shake pan gently to combine. Season with salt and freshly ground black pepper. Remove from heat and cool slightly.
Combine lentil mixture, pumpkin and rocket. Whisk together remaining 1 tablespoon oil and 1 tablespoon vinegar. Drizzle over salad. Divide between plates.
Note: My tip for peeling pumpkin is with a sharp vegetable peeler. Quicker, easier and you'll end up with more pumpkin.