Autumn Delicata Lentil Arugula Salad

I am 100% that person that will bring a healthy light side for Thanksgivings and potlucks. I always like knowing there is one side that will be lighter and that I will enjoy to break up all the heavy sides.

I have been making this salad since last year, and every single potluck I bring it to it is a massive hit. Last year I made it for Friendsgiving and had 5 people ask me for the recipe! It was shockingly one of the most popular dishes there.

It is also great for an everyday lunch salad. It is packed with protein, complex carbs, and seasonal fruit that is perfect for a fall salad.

Ingredients:

• 1 cup raw lentils
• 2 delicata squash, halved and sliced into 1/2 inch pieces
• 1 bag arugula
• 1 cup pomegranate seeds
• 1 cup candied pecans

Lemon Rosemary Dressing:

• 2 lemons, juiced
• 1/2 tsp salt
• 1 tsp dried rosemary
• 2 tsp dijon mustard
• 1/2 cup avocado oil
• 2 tsp honey

Preparation:

STEP 1.

Make your lentils. Rinse the lentils and then cook with 3 cups of water. I like to add rosemary and garlic in there while cooking for flavor. Bring up to a low simmer, add a lid to the pot and cook for 15 minutes. Drain and cool, set aside.

STEP 2.

Roast the delicata. Coat in oil, salt and pepper. Roast at 400*F, for 20-30 minutes until cooked through. Set aside and cool.

STEP 3.

Make the dressing, combine all the dressing ingredients minus the oil and honey. With a blender or while whisking, slowly add the oil to combine, then blend in the honey. It should be thick and creamy.

STEP 4.

Mix all of the salad ingredients together and serve!