Baby Greens with Roasted Pumpkin, Lentils, and Goat Cheese
Recipe Date:
October 31, 2017
Serving Size:
6
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This easy-to-prepare salad with lentils and goat cheese is inspired by a lovely meal at Betty's, a restaurant in Buffalo. Pairs well with Johnson Estate's Seyval Blanc.
Ingredients
- 1 clove garlic
- 1 tsp Dijon mustard
- 1/2 cup balsamic or red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 2 cups baby greens, approximate amount
- 1 cup roasted pumpkin - or one baked sweet potato
- 1 cup cooked lentils, black or green
- 1/2 cup goat cheese
- 1/4 cup pepitas (roasted, salted or plain)
- 1/2 cup broccoli sprouts (optional)
Directions
Vinaigrette:
Pour the vinegar, mustard, and garlic into a food processor. Blend to mince the garlic. Then slowly add the olive oil while processing. When there is sufficient olive oil, the vinaigrette will be the color of chocolate milk and very slightly thickened, like cream.
Assembly of Salad:
Lightly dress the salad greens with some of the vinaigrette. Add slices of pumpkin or sweet potato, generous sprinkles of lentils and crumbled or small pieces of goat cheese. Add on top, if you like, Chia or pumpkin seeds and broccoli sprouts. Serve immediately.
