Lentil Salad with Pomegranate

Open the pomegranate and remove the seeds. Place in a bowl and then add the finely diced onion, and if you'd like, a handful of fresh chopped cilantro. Add some oil and salt and mix.

Peel and cut the pumpkin and potato into uniform medium-sized pieces. You can cook them the following way. Place in a pot of boiling water for 7-8 minutes or until tender when you prick with a fork. Next, let them cool. If you would like, you can use your air fryer. Place the pumpkin and potatoes on either parchment paper or aluminum foil and drizzle with oil, salt, and garlic powder. Cook for 15 minutes at 375°F. After half the time has gone by, open the fryer and move the veggies so they cook on the other side.

Shred the lettuce.

Add the lettuce, pumpkin, potatoes, and drained lentils into the salad bowl. Top with the pomegranate seeds, oil, and diced onions. Mix well and finish by sprinkling some goat cheese on top.