with Lentils and Pepitas
This hearty salad is delicious hot, cold or at room temperature! Rich goat cheese and wholesome lentils pack each bite with meatless protein.
Allergens
Utensils
Tags
Lentils, canned
1 unit(s)
Goat Cheese, crumbled
0.5 cup
Sweet Potato
1 unit(s)
Arugula and Spinach Mix
113 g
Red Onion
1 unit(s)
Pepitas
28 g
Zesty Garlic Blend
1 tbsp
Balsamic Vinegar
1 tbsp
Salt
0.125 tsp
Oil
3 tbsp
Pepper
0.125 tsp
- Peel sweet potatoes if desired, then cut into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Add sweet potatoes, onions, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, drain and rinse lentils.
- Add vinegar and 2 tbsp (4 tbsp) oil to a large bowl. (TIP: We love using olive oil in this dressing!)
- Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired)
- Add lentils, then stir to combine.
- Meanwhile, heat a medium non-stick pan over medium heat.
- When hot, add pepitas to the dry pan.
- Toast, stirring often, until golden-brown, 3-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer toasted pepitas to a plate.
- Add arugula and spinach mix to the large bowl with lentils. Gently toss to combine.
- Divide salad between plates.
- Top with roasted veggies, then goat cheese and toasted pepitas.
620
kcal
Calories
35
g
Fat
7
g
Saturated Fat
57
g
Carbohydrate
9
g
Sugar
13
g
Dietary Fiber
22
g
Protein
25
mg
Cholesterol
950
mg
Sodium
0.3
g
Trans Fat
1900
mg
Potassium
200
mg
Calcium
8.5
mg
Iron
