Braised Lentil Salad with Roasted Kabocha, Arugula, and 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.
½ cup braised lentils
1 large handful arugula
flesh from ¼ roasted kabocha squash
½ avocado, diced or sliced
handful toasted pumpkin seeds
pinch sea salt
for the dressing:
1 teaspoon Dijon mustard
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 the lentils, arugula, squash, and avocado in a large bowl.
3. Sprinkle with toasted pumpkin seeds and sea salt and serve with dressing.
Originally featured in The Annual goop Detox
