If you enjoy salads with a variety of flavors and textures, this one is for you. It packs 11 grams of protein and 7 grams of fiber per serving.
Mixed Greens Pepita and Roasted Lentil Salad
4
servings30
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.