Arugula Salad with Crispy Lentils and Asparagus - Bravabod
Recipes

Arugula Salad with Crispy Lentils and Asparagus

Valentina

Arugula salad loaded up with crispy lentils, roasted asparagus, croutons, pine nuts, and creamy tahini sauce. It's easy and delicious — bake everything together on a sheet pan, toss with greens, and enjoy!

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
    For the Salad
  • 6 ounces asparagus, trimmed
  • 3/4 cup cooked lentils (such as canned or pre-steamed)
  • 2 slices crusty bread (such as sourdough)
  • 2 small handfuls arugula
  • 3 tablespoons pine nuts
  • 1 1/2 tablespoons olive oil
  • garlic powder, to taste For the Tahini Sauce
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon maple syrup (optional)
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 400 degrees Fahrenheit. Chop the asparagus into 2-inch pieces. Dice the bread into 1-inch crouton-sized pieces.
  2. Step 2: Place the chopped asparagus, lentils, and bread pieces on a rimmed baking sheet. Toss with the 1.5 tablespoons of olive oil. Season everything with salt, pepper, and garlic powder. Roast for 9 minutes.
  3. Step 3: After 9 minutes, sprinkle the pine nuts on top and bake for another 3 to 4 minutes, or until the nuts are lightly toasted.
  4. Step 4: Stir together the tahini sauce ingredients until smooth. Add a little more water if needed to loosen.
  5. Serve: Toss the warm vegetable blend with the arugula and divide onto plates. Drizzle with tahini dressing and enjoy.

Recipe Notes

Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Arugula Salad with Crispy Lentils and Asparagus

PT20M 6 ounces asparagus, trimmed 3/4 cup cooked lentils (such as canned or pre-steamed) 2 slices crusty bread (such as sourdough) 2 small handfuls arugula 3 tablespoons pine nuts 1 1/2 tablespoons olive oil garlic powder, to taste 1 tablespoon tahini 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon water 1 teaspoon maple syrup (optional) salt and pepper, to taste Gluten Free Vegan 2 Servings Ingredients:

2 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min