Why I like this…
If you are like me and really enjoy salads with a variety of flavors and textures, then this one is for you.
Why it matters…
It contains 11 grams of protein and 7 grams of fiber per serving and is also full of phytonutrients, especially beta-carotene. Beta-carotene is what gives orange plants their color and is a key anti-oxidant that can help boost health. This salad is also rich in potassium, which helps maintain proper cell function. The recommended adequate intake for adults 19 years and older is 2,600 mg, this recipe has nearly a third of that at 663 mg per serving.
Mixed Greens Pepita and Roasted Lentil Salad
4
servings15
minutes15
minutes246
kcalIngredients
1/2 Cup Pepitas
1 Cup Kale Leaves
1 Cup Swiss Chard
1 Cup Arugula
1 Cup Baby Spinach
2 Tbsp Ground Flax Seed
1 Medium Shallot (diced)
1 Tbsp Dijon Mustard
1 Tbsp Lemon Juice
2 Tbsp Extra Virgin Olive Oil
1 Cup Lentils
1 Cup Cucumber (diced)
1 Cup Carrot (diced)
Directions
Preheat oven to 425 degrees. Line a baking sheet with parchment and place cooked lentils onto sheet. Spread evenly.
Bake lentils for 10-15 minutes or until crispy. Remove from oven and set aside to cool.
Place pepitas into pan over medium heat (no oil). Stay with pepitas while toasting, giving the pan a shake to toss them. Continue for 4-5 minutes and set aside to cool.
Combine kale, Swiss chard, arugula, and spinach in a bowl.
Dice shallot and add it, along with the diced carrots and cucumbers to the bowl.
Add pepitas and lentils to the bowl with the greens, shallot, carrots and cucumber.
In a small bowl, combine flax seed, lemon juice, and olive oil. Pour over salad and toss. Season with pepper to taste.