Summer Roasted Vegetable Salad

Ingredients

  • 4 cups of arugula

  • 2 cup of lentils mixed with raw red onion and raw carrots

  • 1 cup zucchini, diced

  • 1 cup yellow squash, diced

  • 1 cup bell peppers, diced

  • 4 T toasted pine nuts

    French Vinaigrette Dressing

  • 1/2 shallot, minced

  • 1/2 tablespoon Dijon mustard

  • Generous pinch of herbamare

  • 2 tablespoons lemon juice

  • 1-2 tablespoons red-wine vinegar

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper to taste

Instructions

  • Combine all the ingredients in a large bowl. Mix together the shallots, dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in the olive oil then season with herbamare and pepper to taste.

  • Preheat your oven to 400 degrees. Then cook your lentils as the packaging says.

  • Line a sheet tray with parchment paper then put your zucchini, squash, and bell peppers in the oven. Roast the vegetables for 20-25 minutes until they’re tender.

  • Once the lentils and vegetables are done cooking, set to the side and cool down before assembling your salad. Then mix together the red onion and carrots with the lentils.

  • In a large bowl mix the arugula, lentils, roasted zucchini, squash and bell peppers. Top with the toasted pine nuts and French vinaigrette. Enjoy!