Lentil, Beet, Apple, and Pumpkin Seed Salad + Sumac Vinaigrette

The quintessential salad for welcoming fall! The beets can be roasted for extra sticky sweetness and depth or they can easily be purchased, pre-steamed, or roasted. Same goes for the lentils–cook them yourself or purchase them pre-cooked and air packed. As for the apple, use whatever you like best. I enjoy something tart and crisp, so I use a Granny Smith. Here, I’ve added a few extra vegetables, but they aren’t necessary and could be replaced with anything you have or want. Also, I think it’s essential to toast your own pumpkin seeds (that is to say thrown in a dry frying pan over medium-high heat until they begin to pop). They are incredibly addictive and you may, as I have, find an excuse to put them on everything. Finally, the sumac dressing adds earthy, lemony depth to the salad. I really recommend it, but I find that turmeric is also a great addition/substitution.

Lentil, Beet, Apple, and Pumpkin Seed Salad + Sumac Vinaigrette

Serves one as a meal, two as an appetizer


Sumac Vinaigrette

1 tbsp. Extra Virgin Olive Oil

1 tsp. dijon mustard

2 tsp. apple cider vinegar

2 tsp. sumac

pinch of sea salt and freshly ground pepper

 Salad

2 large handfuls of mixed greens

1/4 cup of cooked lentils, preferably puy lentils (little French green ones)

2-3 small cooked beets, cubed

1 apple of your choice, cubed

1-2 radishes, sliced (optional)

a handful of grape or cherry tomatoes, halved (optional)

a handful of chopped parsley

2 tbsp. toasted and salted pumpkin seeds

Method

Start with the dressing. In a small bowl, mix the olive oil and mustard together with a fork. Add the other ingredients and mix well. Set aside.

For the salad, start with the mixed greens. Add the lentils, apple, and beets, along with any other veg you want, to the top of your greens. Sprinkle with chopped parsley and toasted pumpkin seeds, then add your dressing.

Toss the ingredients together lightly and enjoy!

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