Vegan Pomegranate and Lentil Salad

🧂 Ingredients

• 1 bunch kale

  stemmed and chopped
• 2 cups red cabbage

  chopped
• 1 cup pecans

  chopped
• ½ cup dried cranberries
• 2 apples

  chopped
• 5 mint leaves

  chopped
• 1 cup pomegranite arils
• 1 delicata squash

  cut in half moons
• 1 cup dry lentils

  boiled for 25 mins yields 2 ½ cups cooked
• 1 tbsp extra virgin olive oil
• 1 pinch salt
• Black pepper

  optional
• 4 tbsp extra virgin olive oil
• 4 tbsp balsamic vinegar
• 4 prunes
• 1 pinch salt
• 1 tsp pure maple syrup
• 5 mint leaves

Instructions

• 1 Cook the dry lentils (or use canned cooked lentils) by boiling in water for 25
  minutes until tender. Drain and rinse with cold water.
• 2 Preheat oven to 400.
• 3 On a sheet pan place the delicata squash and drained cooked lentils. Drizzle
  with olive oil and salt and cook for 30 minutes until squash is tender and
  lentils are crispy.
• 4 Make the dressing by combining oil, vinegar, prunes, salt and maple in a
  blender. Blend until smooth.
• 5 To a large bowl add the kale, a drizzle of oil and pinch of salt. Massage the
  kale until tender with hands.
• 6 Add to the kale: cabbage, pecans, roasted delicata and crispy lentils, apples,
  cranberries, mint, and pomegranite arils. Pour dressing over the top and toss
  well.
• 7 Enjoy within 2-3 days for best quality.

Nutrition Info