| 10 | 45 | 384 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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, Extra Virgin (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.
Lentils
are a great source of plant-based protein and are very high in fiber
Squash
is a power-packed veggie, rich in manganese which helps to boost bone strength
| Meat Alternative | 0.7 |
| Vegetables | 2.4 |
