Serves 2
This plant-based salad is a nutritional powerhouse and makes the perfect summer meal! Lentils are so good for you. They’re rich in dietary fiber, folate, iron and a whopping 18 grams of lean protein per cup! They help to reduce cholesterol and studies show that eating foods high in fiber-- like lentils, reduces your risk of heart disease. A delicious way to eat them is on top of a salad like this one. Finally, I topped it off with this amazing drizzle that tastes good on anything and everything!
Ingredients:
Lentils:
1 cup dried lentils
2 cups water
1 garlic clove or bay leaf or other seasonings (optional)
1 tablespoon olive oil
Juice from 1 lemon
Salad:
4 cups mixed field greens
3-4 tablespoons melted coconut or avocado oil
2 cups purple cabbage sliced
2 cups Brussels sprouts, cut in half
1 butternut squash, halved vertically with the seeds removed
1 cup broccoli florets
2 tablespoons ground flaxseed
2 teaspoons. ground oregano (optional)
Sea salt and pepper to taste
Everything Drizzle:
1 cup tightly packed fresh parsley leaves
½ cup tightly packed fresh mint leaves
2 tablespoons chopped chives
2 tablespoons freshly squeezed lemon juice
¼ tsp. salt – add more to taste
freshly ground pepper to taste
½ cup extra-virgin olive oil
Preparation:
Lentils:
- Place lentils in a strainer and thoroughly rinse under running water, removing any debris or rocks.
- Combine lentils and water into a small saucepan and add any seasonings if you’re using. Bring to a rapid simmer over medium-high heat. When just starting to boil reduce heat to maintain a gentle simmer.
- Simmer uncovered for 20-30 minutes. Add more water as needed to make sure lentils are just barely covered.
- Once cooked, strain the lentils and remove bay leaf if used. Return lentils to the pan and stir in ¼ - ½ tsp. salt. Season with a little olive oil and freshly squeezed lemon.
Vegetables:
- Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Rub each half of the butternut squash with melted coconut oil to lightly coat the squash on the inside. Sprinkle with salt and pepper. Turn the squash face down on the baking sheet and roast until it is tender and completely cooked through, about 45-50 minutes. Set the squash aside and once it’s cool enough to handle scoop the flesh out and cut it into cubes.
- After you put the squash in the oven, toss Brussels sprouts, broccoli, and cabbage with avocado oil and spread on baking sheet. Roast for 30 minutes, tossing halfway during cooking time. Remove any veggies that are lightly browned and continue to roast the rest until done checking every few minutes to avoid burning.
Everything Drizzle:
- Combine all ingredients in a food processor until well blended. For a thinner drizzle, add 1 tablespoon of water at a time until desired consistency.
Assembling the Salad:
- Put mixed greens in a bowl, add flaxseeds, roasted vegetables, and lentils.
- Add everything drizzle and extra freshly squeezed lemon juice. Season with salt and pepper to taste.
- Enjoy!