avec lentilles et graines de citrouille
Cette salade copieuse est parfaitement délicieuse servie chaude, froide ou à température ambiante. Du riche fromage de chèvre et des lentilles rassasiantes enrichissent chaque bouchée de protéines végétariennes.
Allergens
Utensils
Tags
Lentilles, en conserve
1 unit(s)
Fromage de chèvre, émietté
0.5 cup
Patates douces
1 unit(s)
Mélange roquette et épinards
113 g
Oignon rouge
1 unit(s)
Graines de citrouille
28 g
Mélange d’épices acidulé à l’ail
1 tbsp
Vinaigre balsamique
1 tbsp
Sel
0.125 tsp
Huile
3 tbsp
Poivre
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
