Arugula salad with roasted parsnips, lentils, and walnuts

Arugula salad with roasted parsnips, lentils and walnuts

  1. Cook 1 cup of Puy lentils with water and lots of balsamic vinegar.
  2. Roast 2 lbs of parsnips with a bit of olive oil, salt and pepper at 200C (30 minutes).
  3. Toast walnuts and chop.
  4. Make a dressing with Dijon mustard, red wine vinegar, almond or walnut oil, and the juice of one orange.
  5. Combine arugula, tomatoes, cucumber with cooled lentils, parsnips, walnuts and add dressing.

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