with Rainbow Vegetables and Zesty Dijon Dressing
Tender beluga lentils top this colorful mixture of raw and roasted vegetables, including beautiful and vitamin-rich broccoflower. The taste of crunchy raw vegetables are balanced out by a zesty dijon dressing. We suggest you toss the salad with half and serve any remaining on the side.
- ⅓ cup beluga lentils
- 3 tbsp walnuts
- 5 oz broccoflower
- 3 oz radish
- 7 oz carrots
- 1 cucumber
- 2 tbsp Dijon mustard
- 2 tbsp agave
- 1 tbsp rice vinegar
- 3 tbsp Follow Your Heart® Vegenaise®
- 5 oz baby spinach
- 2 tbsp currants
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Small saucepan
- Baking sheet
Preheat the oven to 400°F. Combine the beluga lentils and ⅔ cup water in a small saucepan. Bring to a boil, reduce heat to low, and cook, covered, until lentils are tender and water has been absorbed, about 20 to 25 minutes. Drain any excess water and season with salt and pepper.
Add the walnuts to a baking sheet and bake until lightly toasted, about 4 to 6 minutes. Transfer the walnuts to a bowl. Cut the broccoflower into small florets and add them to the baking sheet. Toss with 1 tbsp olive oil, sprinkle with salt and pepper, and roast until tender and browned in places, about 7 to 9 minutes.
Thinly slice the radish. Peel the carrots with a peeler and then continue peeling to make ribbons. Slice the cucumber into thin rounds.
In a medium bowl, combine the Dijon mustard, agave, rice vinegar, yogurt, and a pinch of salt and pepper. Whisk the zesty Dijon dressing until smooth.
In a large bowl, toss the baby spinach, currants, a pinch of salt and pepper, and half of the zesty Dijon dressing.
Divide the dressed spinach between large bowls or plates. Top with sliced radish, carrot ribbons, sliced cucumber, beluga lentils, and roasted broccoflower. Drizzle with remaining zesty Dijon dressing.