Green Lentil Salad with Cashew Pesto

February 29, 2024

Green Lentil Salad with Cashew Pesto

Let's private chef for…me! Here is an example of a quick lunch utilizing what I have to work with in my (or my client's) fridge.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 Servings


  • For the Salad:
  • 3 cups Brussels Sprouts finely chopped
  • 3 cups Baby Cauliflower finely chopped
  • 3 cups Broccoli finely chopped
  • 6 cups Baby Arugula finely chopped
  • 2 cups Green or Brown Lentils steamed
  • Olive Oil sea salt & pepper
  • 1/2 cup Almonds Toasted & Chopped, plus additional for garnish
  • 1 tbsp Hemp Seeds optional for garnish
  • For the Cashew Pesto:
  • 1/2 cup Unsweetened Cashew Yogurt
  • 2 large Handfuls of Basil
  • 1 Garlic Clove
  • 1/4 cup Nutritional Yeast
  • 1/4 cup Olive Oil
  • Sea Salt small pinch


  • Preheat the oven to 400°F. On a lined sheet pan, lightly coat the veggies in olive oil, sea salt & black pepper.
  • Roast the veggies for 15-20 minutes, stirring halfway through.
  • In a blender or food processor, blend the pesto ingredient until creamy.
  • In a large salad bowl or on four dinner plates, divide the chopped kale and lentils.
  • Top with the roasted veggie mixture and drizzle with the pesto.
  • Top with additional chopped almonds or hemp seeds. Enjoy!