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Lentil, Pomegranate & Broccoli Chopped Salad with White Wine Vinaigrette

Prep Time: 15 Minutes

Servings: 4

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    Salad

    2 cups (500 mL) chopped broccoli(cleaned florets and stems)

    1 1/2 cup (375 mL) cooked lentils

    1 1/2 cup (375 mL) chopped baby kale (or spinach)

    1 cup (250 mL) pomegranate arils (approx.1 medium size fruit, seeded)

    1/4 cup (60 mL) toasted sunflower seeds

    Vinaigrette

    1/4 cup (60 mL) white wine vinegar (or favourite vinegar)

    2 tsp (10 mL) whole grain mustard

    2 tsp (10 mL) honey

    1 tsp (5 mL) finely chopped thyme

    1/4 cup (60 mL) canola oil

    dash salt & black pepper


Directions

  1. Combine salad ingredients in a medium size bowl.
  2. For the vinaigrette: in a separate bowl, whisk the vinegar, mustard, honey, and thyme together. Slowly whisk in the oil until fully combined and season with salt and pepper.
  3. Mix the prepared vinaigrette with the salad ingredients until fully combined. Serve and enjoy!

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 320
  • Total Fat 20 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 31 g
  • Dietary Fibre 10 g
  • Sugar 10 g
  • Protein 10 g
  • Sodium 280 mg
  • Potassium 591 mg
  • Folate 204 mcg