Warm Honey-Cinnamon Pumpkin Lentil Salad with Candied Walnuts - Recipe By Me

Ingredients

• 400g pumpkin or butternut squash (pre-peeled weight), peeled, sliced into 1cm thick pieces, then cut into bite-size wedges
• 2 tbsp extra virgin olive oil
• 1 tsp cinnamon
• 1/2 tsp all spice
• 1/4 tsp salt
• 800g canned lentils, well drained and patted dry
• 2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear larger ones)
• 1/2 red onion, finely sliced
• 3 tsp fresh thyme leaves
• 3/4 cup walnuts (or pecans)
• 1 1/2 tbsp runny honey (or maple syrup)
• 1/4 tsp cinnamon
• Pinch of salt
• 2 tbsp red wine vinegar
• 2 tbsp honey
• 4 tbsp extra virgin olive oil
• 1 small garlic clove, finely grated
• 1/4 tsp allspice powder
• 1/4 tsp ginger powder
• Salt and pepper to taste