Summer Berry Salad Bowl – Lentils.org

Summer Berry Salad Bowl

  By lentilsorg  , ,

January 8, 2021

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  • Prep: 15 Minutes
  • Cook: 5 Minutes

  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 10
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Directions

  1. To plate this dish, prepare a base of spinach in bowls. Top evenly with farro, lentils, strawberries, blueberries, red onion, Goat’s cheese, and pecans. Finish with a drizzle of vinaigrette.

*To prepare the Candied Roasted Pecans and Lentils:
Combine 1 ¼ cups (310 mL) pecans, 1 ¼ cups (310 mL) cooked whole red lentils, 1 cup (250 mL) sugar, 1 tsp (5 mL) cinnamon, 1 tsp (5 mL) salt, 1 egg white, and 1 Tbsp (15 mL) water. Roast at 250⁰F (120⁰C) for an hour until evenly browned and slightly crispy.

Chef’s Tip:
Add a protein topper to this salad beyond just grilled chicken - proteins that would work nicely with this concept include thinly sliced honey baked ham, a black pepper turkey breast, or even a smoked shredded chicken thigh.

Ingredients

10 cups (2.5 L) baby spinach

5 cups (1.25 L) farro, cooked

5 cups (1.25 L) whole red lentils, cooked

5 cups (1.25 L) strawberries, quartered

5 cups (1.25 L) blueberries

2 ½ cups (625 mL) red onions, thinly sliced

2 ½ cups (625 mL) Goat’s cheese, crumbled

2 ½ cups (625 mL) candied roasted pecans and lentils*

10 oz (300 mL) raspberry vinaigrette

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Nutrition Facts

Serving Size2 ¼ cups (560 mL)
Calories530
Sodium930 mg
Potassium744 mg
Protein21 g
Cholesterol35 mg
Sugar29 g
Total Fat15 g
Saturated Fat6 g
Total Carbohydrates83 g
Dietary Fiber17 g