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Spring Glow Salad with Chive Vinaigrette
Serves 4.
As one of spring’s first crops, peppery arugula signals that longer, sweeter, more colourful days are afoot. It serves as an anchor to this virtuous salad that makes you feel younger with each forkful. When roasted, radishes transform from pungent to surprisingly sweet.
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Ingredients
- 1 lb (450 g) medium-sized radishes, trimmed and halved
- 2 tsp + 3 Tbsp (10 mL + 45 mL) extra-virgin olive oil, divided
- 1/2 tsp (2 mL) salt, divided
- 3/4 cup (180 mL) dried French (Puy) green lentils
- 3 Tbsp (45 mL) red wine vinegar or balsamic vinegar
- 3 Tbsp (45 mL) chopped fresh chives
- 1 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1/4 tsp (1 mL) black pepper
- 4 cups (1 L) spring lettuce or spinach
- 4 cups (1 L) arugula
- 1 large avocado, sliced
- 1/4 cup (60 mL) sliced almonds
- 1/2 cup (125 mL) crumbled feta
Nutrition
Per serving:
- calories 461
- protein 17 g
-
total fat
31 g
- sat. fat 6 g
-
total carbohydrates
34 g
- sugars 5 g
- fibre 18 g
- sodium 593 mg
Directions
01
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper or silicone mat.
02
In small bowl, toss radishes with 2 tsp (10 mL) oil and 1/4 tsp (1 mL) salt. Spread out on baking sheet, place in oven, and bake for 30 minutes, or until radishes are wrinkled and tender, stirring once halfway through baking.
03
Meanwhile, in medium-sized pot, place lentils and add enough water to cover by 2 in (5 cm). Bring to a boil; reduce heat to medium-low, and simmer, covered, until lentils are tender, about 25 minutes. Drain well.
04
In small bowl, whisk together 3 Tbsp (45 mL) oil, vinegar, chives, mustard, red pepper flakes, black pepper, and 1/4 tsp (1 mL) salt.
05
To serve, divide lettuce, arugula, lentils, radishes, avocado, almonds, and feta among serving plates. Drizzle on chive dressing.
