Beluga Lentil Salad
Ingredients
Ingredients:
- 1 Beet, diced
- 1 cup sweet potato, diced
- 1 cup butternut squash, diced
- 1 small red onion, diced
- 1 cup Beluga lentils
- 3 cups kale, chopped
- 2 tablespoons extra virgin coconut oil
- ¼ cup toasted walnut
Dressing ingredients
- 2 tsp. raw honey
- 2 tbsp. apple cider vinegar
- 2 tbsp. EVOO
Instructions
Preheat oven 425 degrees
- Cook lentils. Let cool.
- Add 2 tablespoons EV coconut oil to roasting dish. Place in preheated oven to melt the oil. Add beets, squash & sweet potato to the roasting dish and coat with oil. Roast for approx. 20 minutes, toss and roast for 1o minutes or to your liking. Let cool for 10 minutes.
- In a large bowl, add kale and drizzle in dressing. Massage using your hands.
- Add onion, roasted vegetables and lentils to kale, mix well
- Toss in walnuts and enjoy.