Superfood salad
Prep Time
active prep 15 minutes
Prep Notes
Note: you can substitute cooked wheat berries for the lentils. Farro would work nicely as well.
Cooking Time
30 minutes
Yields
4 servings
Ingredients
1 large zuchinni, cut into 1 inch chunks
2 heads broccoli, sliced into broccoli steaks
6 to 8 baby bella mushrooms, cut in half
1/3 cup olive oil, plus more to drizzle for roasting veggies
2 tsp kosher salt, divided
1 tsp ground black pepper
1/3 cup golden raisins
1/2 tsp crushed red pepper
1/4 cup apple cider vinegar, divided
1 cup lentils or wheat berries
1 clove garlic, minced
1 bunch scallions (white and green parts separated)
1/3 cup unsalted roasted sunflower seeds
3/4 tsp dijon mustard
Directions
Cook lentils or wheat berries according to directions but add the minced garlic to the water. Let cool 10 minutes.
Preheat oven to 405 degrees. Stir together 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl. Combined with broccoli and zuchinni/mushrooms. Pour only the broocoli onto baking sheet lined with parchment paper and bake for 10 minutes. Remove pan from oven, flip broccoli and then add zuchinni and mushrooms to pan, place back in oven for 10 minutes or until vegetables are slightly charred and tender.
While vegetables roast, combine white scallions, sunflower seeds, mustard, and 2 tablespoons apple cider vinegar plus 1/2 tspn salt and 1/4 tspn pepper in a food processor. Process until a coarse paste forms. Scrape sides down and add 1/3 cup olive oil. Pulse until mixed.
Combine raisins, crushed red pepper, and 2 tablespoons apple cider vinegar in a large bowl. Add roasted vegetables and gently combine.
Add lentils or berries to vegetables and combine with sunflower seed paste. Top with green scallions to taste. Enjoy!
Credit
inspired by a lentil salad recipe in Real Simple Magazine 2020