Pomegranate and Lentil Salad

 

Yield: 6 servings

 

For salad

1 bunch kale, stemmed and chopped

2 cups red cabbage, chopped

1 cup pecans, chopped

½ cup dried cranberries

2 apples, chopped

5 mint leaves, chopped

1 cup pomegranate arils

1 delicata squash cut in half moons

2½ cups cooked lentils, canned or homemade

1 Tbsp extra virgin olive oil

1 pinch salt

black pepper, optional

 

For dressing

4 Tbsp extra virgin olive oil

4 Tbsp balsamic vinegar

4 prunes

1 pinch salt

1 tsp pure maple syrup

5 mint leaves

 

Preheat the oven to 400° F.

On a sheet pan, place the delicata squash and cooked lentils. Drizzle with olive oil and salt, and cook for 30 minutes until the squash is tender and lentils are crispy.

Make the dressing by combining the oil, vinegar, prunes, salt and maple in a blender. Blend until smooth.

To a large bowl add the kale, a drizzle of oil and pinch of salt. Massage the kale until tender.

Add to the kale: cabbage, pecans, roasted delicata and crispy lentils, apples, cranberries, mint, and pomegranate arils. Pour the dressing over the top and toss well.

Enjoy within 2 to 3 days for the best quality.

 

Recipe courtesy of Sara Tercero and BetterFoodGuru.com.

 

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