A glorious pile of crisp and varied greens (spinach! mint! broccoli! cilantro!) comes flecked with creamy, earthy lentils. A lively maple-tahini-lemon dressing ties it all magically together.
Allow about 10 minutes extra to prepare the lentils if you are making this recipe from start to finish in one day.
Chef's notes
Suggested adult serving: 3¼ cups
Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 3 days.RECIPE
RECIPE TIPS
Don’t dress salad until ready to serve.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Tahini: Tahini is a condiment made from toasted ground hulled sesame seeds. You may find it in the international or Kosher aisles, or among the nut butters or salad dressings.
Steps
1
Prepare Salad Fixings
Ingredients
3⁄4 cup dry green lentils rinsed & drained (≈2 cups cooked)
3 1⁄3 oz baby spinach (≈4 1⁄2 cups)
7 1⁄2 oz broccoli chopped (≈3 cups)
3⁄4 oz shredded carrots (≈3⁄4 cup)
3 scallions (white & green parts) sliced (≈1⁄3 cup)
3 tablespoons fresh cilantro chopped
1 1⁄2 tablespoons fresh mint chopped
sea salt
freshly ground black pepper
1 1⁄2 tablespoons fresh lemon juice
1 1⁄2 tablespoons white wine vinegar
1 1⁄2 tablespoons pure maple syrup (optional)
1 1⁄2 tablespoons tahini
PREPARE LENTILS
Prepare green lentils according to package instructions. Let cool.
PREPARE SALAD
In a large bowl, toss spinach, broccoli, cooked green lentils, shredded carrots, scallions, cilantro, and mint.
PREPARE DRESSING
In a small bowl, whisk lemon juice, white wine vinegar, maple syrup (if using), and tahini with 3 tablespoons water.
DRIZZLE & TOSS
Drizzle dressing over salad and toss to mix. Season with salt and pepper to taste.
