I adore this salad. It’s seasonal, fresh, and healthy. A nice light accompaniment to grilled salmon or add sauteed tofu. It is versatile. Store it up to 5-7 days in the fridge. Eat it as a mid-afternoon snack or share some with your co-workers. It makes taking your lunch to work a convenience rather than another stress. 

Mediterranean Lentil Salad

½ cup Green Lentils, prepared (instructions below)

3 Clementine’s, peeled and segmented

¼ cup Spanish Olives, pits removed

½ small Red Onion, sliced thin

½ cup Cherry Tomatoes, cut in half

2 cups Roasted Brussel Sprouts (instructions below)

3 oz Greek Feta, crumbled or cubed

¼ cup Fresh Cilantro, chopped

1/3 cup Clementine Vinaigrette, (recipe below)

DIRECTIONS

In a large bowl combine all the ingredients. Pour dressing over the salad and let sit for 10 minutes for the flavor to blend together and the dressing is soaked into the salad.

Lentils

½ cup Green Lentils

2 cups Vegetable Stock

Pinch Sea Salt & Pepper

DIRECTIONS
Rinse lentils in a strainer under cool running water to remove any debris. Transfer lentils into a small sauce pan and pour in the stock. Bring the stock to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils.

Cook the lentils uncovered, for 20 to 30 minutes. They are finished cooking when they are no longer crunchy and not mushy. Salt & pepper to taste.

Roasted Brussel Sprouts

2 cups Brussel Sprouts, trimmed, remove outer layer and remove the stem, quarter

2 Tbsp Olive Oil

½ tsp Sea Salt

½ tsp Cracked Black Pepper

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C).

Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large sealable plastic bag. Seal tightly, and shake to coat. Pour into a square glass baking dish.

Roast in the preheated oven for 25 to 35 minutes, stirring the pan every 7-10 minutes for even browning.

Clementine Vinaigrette

1/3 cup Fresh Clementine Juice

3 tsp White Balsamic Vinegar

4 tsp Olive Oil

1 tsp Dijon Mustard

1 tsp Oregano

1/8 tsp Garlic Powder

Large Pinch Sea Salt and White Pepper, to taste

DIRECTIONS

Combine all these in gradients in a small glass jar. Shake until combined. Set aside until ready to use and shake one more time before dressing the salad.