November 14th, 2024
Recipes
Arugula Salad with Crispy Lentils and Asparagus
Valentina P
- Difficulty
•
- Time 20"
Arugula salad loaded up with crispy lentils, roasted asparagus, croutons, pine nuts, and creamy tahini sauce. It's easy and delicious — bake everything together on a sheet pan, toss with greens, and enjoy!
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 6 ounces asparagus, trimmed
- 3/4 cup cooked lentils (such as canned or pre-steamed)
- 2 slices crusty bread (such as sourdough)
- 2 small handfuls arugula
- 3 tablespoons pine nuts
- 1 1/2 tablespoons olive oil
- garlic powder, to taste For the Tahini Sauce
- 1 tablespoon tahini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon maple syrup (optional)
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Chop the asparagus into 2-inch pieces. Dice the bread into 1-inch crouton-sized pieces.
- Step 2: Place the chopped asparagus, lentils, and bread pieces on a rimmed baking sheet. Toss with the 1.5 tablespoons of olive oil. Season everything with salt, pepper, and garlic powder. Roast for 9 minutes.
- Step 3: After 9 minutes, sprinkle the pine nuts on top and bake for another 3 to 4 minutes, or until the nuts are lightly toasted.
- Step 4: Stir together the tahini sauce ingredients until smooth. Add a little more water if needed to loosen.
- Serve: Toss the warm vegetable blend with the arugula and divide onto plates. Drizzle with tahini dressing and enjoy.
Recipe Notes
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Arugula Salad with Crispy Lentils and Asparagus
PT20M 6 ounces asparagus, trimmed 3/4 cup cooked lentils (such as canned or pre-steamed) 2 slices crusty bread (such as sourdough) 2 small handfuls arugula 3 tablespoons pine nuts 1 1/2 tablespoons olive oil garlic powder, to taste 1 tablespoon tahini 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon water 1 teaspoon maple syrup (optional) salt and pepper, to taste Gluten Free Vegan 2 Servings
Ingredients:
