Red Lentil Butternut Squash Arugula Salad with Creamy Sesame Dressing (Vegan)

Red Lentil Salad


  • 1 cup red lentils, rinsed, sorted through, and cooked until tender but firm-then cooled
  • 1 red onion, minced small
  • 2 celery stalks, minced small
  • 2 carrots, shredded
  • 1-2 cloves garlic, minced super small
  • 1 lemon, juice and zest
  • 1 tbsp good french mustard
  • 1 tbsp good olive oil
  • salt and pepper, to taste
  • 1 tbsp crushed red pepper flakes, or to taste

preparation steps:

1. whisk lemon juice, lemon zest, mustard, crushed red pepper flakes, garlic, olive oil, and salt and pepper in mixing bowl

2. add lentils, carrots, celery and onion and toss gently

3. serve over salad greens (arugula) with roasted butternut squash and creamy sesame lemon dressing

Creamy Sesame Lemon Dressing

  • sesame tahini
  • 1 lemon, juice and zest
  • 1 clove garlic, minced super fine

preparation steps:

1. whisk ingredients together


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