|10 min||35 min||4|
|1 cup||Lentil medley, raw (or 1/2 cup dry)|
|2 cup||Arugula (large handful)|
|1/2 squash||Kabocha squash (roasted & cubed)|
|1 avocado(s)||Avocado (sliced)|
|1/4 cup||Pumpkin seeds (pepitas) (handful)|
|1 pinch||Sea salt, fine (to taste)|
|1 tsp||Dijon mustard (for dressing)|
|2 tbsp||Red wine vinegar (for dressing)|
|1/4 cup||Olive oil (for dressing)|
|1 pinch||Salt and pepper (to taste; for dressing)|
1. Combine lentils, arugula, squash, and avocado in a large bowl.
2. Sprinkle with toasted pumpkin seeds and sea salt, and serve with dressing.
Add lentils to a small pot with 1 1/2 cups water. Bring to a boil, cover with a lid and reduce heat. Simmer until they are tender (15-20 minutes). Store in the fridge until ready to use.
Cut squash in half and scoop out seeds. Bake flash side down for 35 minutes at 400°F until soft and tender. Store in the fridge until ready to use.
To make the dressing, whisk together Dijon mustard, red wine vinegar, and salt and pepper. In a steady stream, whisk in the olive oil. Store in the fridge until ready to use.
are a great source of plant-based protein and are very high in fiber
is a power-packed veggie, rich in manganese which helps to boost bone strength