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Braised Lentil Salad with Roasted Kabocha, Arugula, and Avocado

goop

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 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.

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