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.
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
