Pear and lentil salad
Prep Time:
20 min
Cook Time:
0 min
Serves:
2 Servings
Serving Size:
1/2 recipe (180 g)
Dinner
This super simple salad is great for warm summer nights but is sure to satisfy any time of year. Minimal chopping required, and the dressing ingredients can be thrown into a mason jar! And this dressing is everything! Make a personal portion or big salad for a group dinner.
Ingredients
Pear and Lentil Salad:
- 1 cup (250 mL) arugula
- 1 cup (250 mL) baby spinach
- 1/2 pear, sliced into thin slices
- 2 tbsp (30 mL) chopped toasted pecans
- 1/4 cup (60 mL) cooked lentils
- 1/4 cup (60 mL) pomegranate seeds
- 2 Tbsp (30 mL) feta or goat cheese
Dressing:
- 2 tbsp (30 mL) dijon mustard
- 1/4 cup (60 mL) olive oil
- 2 tbsp (30 mL) maple syrup
- 1/4 tsp (1 mL) cinnamon
- ½ tsp (2.5 mL) each salt and pepper
Instructions
- Fill a large bowl with the arugula and spinach.
- In a bowl or small jar, mix the dressing ingredients. whisk or shake until well combined. if desired, add water to thin.
- Mix the dressing with the greens. Toss in lentils, pear slices, pomegranate seeds, and crushed pecans.
- Divide on two plates; top with crumbled cheese.
- Pour desired dressing onto the salad and toss. Store the rest of the dressing in the fridge.
Recipe Video
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| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 320 | |||
| Fat 20 g | 27 % | ||
| Saturated 3.5 g | 18 % | ||
| Cholesterol 10 mg | |||
| Sodium 570 mg | 25 % | ||
| Carbohydrate 33 g | 11 % | ||
| Fibre 7 g | 25 % | ||
| Sugars 19 g | |||
| Protein 6 g | |||
