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.
Ingredients
- 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
Instructions
- 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!