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