Arugula Lentil Salad With Grapefruit, Roasted Beets, & Maple Chipotle Walnuts
Author: 
Recipe type: Salad
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Arugula Lentil Salad With Grapefruit, Roasted Beets, & Maple Chipotle Walnuts
Ingredients
Lentils (lentils from Salad Samurai)
  • 1½ cups of green or brown lentils
  • 3 bay leaves
  • 3 cups of water
  • 1 tsp dried thyme
  • ½ tsp salt
  • *if you want extra lentils make 2 cups, using 4 cups water 4 bay leaves, 2 tsp dried thyme, and ¾ tsp kosher salt
Beets:
  • 1 pound of beets (1 bunch), greens removed
  • 2 tbsp balsamic vinegar
  • 1 tsp of dried thyme
Dressing:
  • ½ cup good balsamic vinegar
  • 3 tbsp soy sauce/tamari
  • 2 tbsp maple syrup
  • ½ tsp dried thyme
  • 1 tsp chopped garlic (1 clove)
  • 1½ tbsp nutritional yeast
  • ½ tbsp onion powder or granules
Maple Chipotle Walnuts:
  • 2 cups raw walnuts
  • 2 tsp cinnamon
  • ¼ tsp chipotle powder
  • 3 tbsp maple syrup
  • 1 tsp kosher/sea salt
Additional Ingredients:
  • 1 ruby red grapefruit, peeled and segmented (ours equaled 1 cup)
  • 3-4 oz of arugula
  • 2 scallions, chopped
  • Freshly minced parsley, if desired (about 2-3 tbsp)
Instructions
  1. To make lentils: Wash lentils and remove any stones, if present. place all ingredients into a pan and bring to boil, reduce to simmer and cook until water has absorbed, about 20 minutes. Taste lentils, they should be softened but not mushy. Can be stored for 5-7 days.
  2. To make dressing: place all ingredients into a bowl, and whisk. Dressing will keep in the fridge for over a week.
  3. To roast beets: Preheat oven to 375. Cut beets in half and place into foil. Drizzle with balsamic and thyme. Close foil and roast at 375 for about 40 minutes, until you smell the balsamic and a knife inserted goes in easily. When done, let cool. Remove skins, they should easily peel off. You may want to wear gloves for this, as the juice can stain hands. Cut into bite sized pieces. Can be stored for a week.
  4. Chipotle Walnuts: get ready while beets are roasting. Place onto a baking sheet. Bake at 375 until nuts have slightly browned, about 10 minutes.While nuts are roasting, toss cinnamon, chipotle powder, and salt into a bowl. Remove from oven, drizzle with maple syrup, toss with spice mixture, & place back into oven for 2 minutes. Allow to cool before packing. Will keep for at least a week in a sealed container (if you can stop yourself from eating them!).
  5. Dressing: Mix all ingredients into a bowl. Can be stored in fridge for at least a week.
  6. To assemble: Place arugula on large platter. Top with lentils, then beets and grapefruit. Sprinkle on chopped scallions. Right before serving sprinkle on chipotle walnuts. Serve dressing on the side. Alternatively, plate individually
  7. This salad is great when served with my Creamy White Bean and Sage Soup or Creamy Mushrooms & Black Bean Soup
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/arugala-lentil-salad-with-grapefruit-roasted-beets-maple-chipotle-walnuts/