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Lentil, Pear, And Arugula Salad

by Rachel Gaewski featured in Protein-Packed Salads

Ingredients

for 4 servings

  • 1 cup
    unsweetened coconut flakes (100 g)
  • 1 tablespoon
    soy sauce
  • ½ tablespoon
    maple syrup
  • ¼ teaspoon
    liquid smoke
  • coconut oil, for greasing
  • 5 oz
    fresh arugula (140 g)
  • 1 ½ pears, sliced
  • 1 ½ cups
    lentils, cooked (250 g)
  • ¼ cup
    olive oil (60 mL)
  • ¼ cup
    balsamic vinegar (60 mL)
  • salt, to taste
  • pepper, to taste
    Calories 552
    Fat 32g
    Carbs 54g
    Fiber 9g
    Sugar 20g
    Protein 13g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 325°F (160°C).
  2. In small bowl, add the coconut flakes, soy sauce, maple syrup, and liquid smoke. Mix until well-combined. Spread evenly on a greased baking sheet, making sure the flakes aren’t touching as much as possible.
  3. Bake for 10-15 minutes, stirring every 5 minutes, until golden brown. Then remove from the oven and let cool for 10 minutes.
  4. In a large bowl, combine the arugula, pears, lentils, and coconut bacon.
  5. In a liquid measuring cup or small bowl, add the olive oil, balsamic vinegar, salt, and pepper. Mix until well-combined.
  6. Drizzle the dressing over the salad and toss well. Serve immediately.
  7. Enjoy!
 

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