Warm Carrot Lentil Salad

Ingredients

8 carrots, peeled and sliced on an angle

1 medium onion, sweet, chopped

1 Tbs olive oil

6 scallions, green tops only, chopped

2 cup lentils, canned, drained and rinsed

1 cucumber, chopped

1/4 cup pepitas, raw (pumpkin seeds)

1 cup parsley, chopped

salt, to taste

pepper, to taste

Directions

Prep

1. Preheat oven to 375° F and line baking sheet with parchment paper.

2. Peel and slice carrots and chop onion and scallions.

Make

1. Toss carrots and onion with olive oil, season with salt and pepper.

Roast in the oven until just softened - about 15-20 minutes [pushing

around the pan a few times during cooking].

2. While vegetables are roasting, add the rest of the ingredients to a

medium bowl.

3. Add warm carrots and onions right from the oven to the bowl and toss

with the dressing below.

Simple Dressing:

Ingredients

3 Tbs red wine vinegar

1/4 cup olive oil

1 tsp Dijon mustard

salt, to taste

pepper, to taste

Directions

Add ingredients to a mason jar with a lid and shake vigorously to

combine.

Nutrition Facts:

Calories per serving 391, Total Fat 21.5g, Saturated Fat 3.1g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 137mg, Total Carbohydrates 39g, Dietary Fiber 14g, Total Sugars 10g, Protein 14 g, Vitamin D 0mcg, Calcium 111mg, Iron 6mg, · Potassium 1099mg