Servings: 4 people
Calories: 390kcal
Ingredients
For the salad
- 4 servings Classic Italian Style Lentils
- 2 cups arugula
- ¾ cups beetroot roasted
- 1 cup butternut squash roasted
- ½ cup pomegranate seeds
- 2½ oz goat cheese crumbled
- 1 tbsp pumpkin seeds roasted
- 1 tbps sunflower seeds roasted
For the dressing
- 2 tbsp olive oil extra virgin
- 1 tbsp mustard
- 1 tbsp balsamic vinegar
- 1 pinch salt
- 1 pinch black pepper crushed
- 1½ tsp thyme fresh
Instructions
- Preheat your oven to 400 F. Wrap the beet in aluminum foil. Cut the pumpkin and remove the seeds. Place the pumpkin on a baking tray covered with parchment paper.
- Bake the veggies for 45 min until a toothpick inserted in the pumpkin and beets goes in easily.
- In the meantime prepare the arugula. Toast the seeds in a small pan for 3-4 minutes until they develop a nutty flavor. Crumble the goat cheese. Set the pomegranate seeds in a bowl. Set all ingredients aside.
- Prepare the dressing adding all the dressing ingredients in a small bowl and whisking it together.
- Once the root vegetables are cooked and have cooled down, start assembling the salad.
- Add the arugula to a plate, place the lentils in the middle, spread on top beets, pumpkin. Top it with the goat cheese. Add the seeds. Add the pomegranate. Finally add the dressing on top. Serve it and enjoy!
Nutrition
Calories: 390kcal | Carbohydrates: 39g | Protein: 16g | Fat: 20g | Sodium: 748mg | Potassium: 770mg | Fiber: 15g | Sugar: 9g | Vitamin A: 5882IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 5mg
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