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Braised Lentil Salad with Roasted Kabocha, Arugula & Avocado

This is the perfect way to use leftover braised lentils and roasted squash. Add whatever seeds or vegetables you have on hand. From: goop.com Serves 1

½ cup braised lentils
1 large handful arugula
flesh from ¼ roasted kabocha squash
½ an avocado, diced or sliced
handful toasted pumpkin seeds
pinch sea salt
for the dressing:
1 teaspoon Dijon
2 tablespoons red wine vinegar
¼ cup olive oil
salt and pepper

To make the dressing, whisk together Dijon mustard, red wine vinegar, and salt and pepper. In a steady stream, whisk in the olive oil.

Combine lentils, arugula, squash, and avocado in a large bowl.

Sprinkle with toasted pumpkin seeds and sea salt, and serve with dressing.