Braised Lentil Salad with Roasted Kabocha, Arugula & Avocado Braised Lentil Salad with Roasted Kabocha, Arugula & Avocado This is the perfect way to use leftover braised lentils and roasted squash. Feel free to add whatever seeds or vegetables you have on hand. 1. To make the dressing, whisk together Dijon mustard, red wine vinegar, and salt and pepper. In a steady stream, whisk in the olive oil. 2. Combine lentils, arugula, squash, and avocado in a large bowl. 3. Sprinkle with toasted pumpkin seeds and sea salt, and serve with dressing. Serves 1½ cup braised lentils , 1 large handful arugula, flesh from ¼ roasted kabocha squash , ½ an avocado, diced or sliced, handful toasted pumpkin seeds, pinch sea salt,  , for the dressing:, 1 teaspoon Dijon, 2 tablespoons red wine vinegar, ¼ cup olive oil, salt and pepper.

Make

Tip

Pack this for lunch with dressing on the side so the arugula doesn’t get soggy.

Braised Lentil Salad with Roasted Kabocha, Arugula & Avocado

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This is the perfect way to use leftover braised lentils and roasted squash. Feel free to add whatever seeds or vegetables you have on hand.

Serves 1

½ cup braised lentils

1 large handful arugula

flesh from ¼ roasted kabocha squash

½ an avocado, diced or sliced

handful toasted pumpkin seeds

pinch sea salt

 

for the dressing:

1 teaspoon Dijon

2 tablespoons red wine vinegar

¼ cup olive oil

salt and pepper

1. To make the dressing, whisk together Dijon mustard, red wine vinegar, and salt and pepper. In a steady stream, whisk in the olive oil.

2. Combine lentils, arugula, squash, and avocado in a large bowl.

3. Sprinkle with toasted pumpkin seeds and sea salt, and serve with dressing.

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