Serves 4
Ingredients:
For the Salad:
- 1 cup wild rice, cooked and cooled overnight
- 1 cup cooked lentils (green or black), cooled overnight
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pomegranate seeds
- 1/4 cup toasted walnuts, roughly chopped
- 1/4 cup crumbled feta (or dairy-free alternative)
- 2 tbsp capers, drained
- 1 small shallot, finely diced
- 2 cups arugula or baby spinach
For the Herb Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup for a vegan option)
- 1 garlic clove, finely minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh chives
- Sea salt & black pepper to taste
Method
- Prepare the Resistant Starch Base
- Cook wild rice according to package instructions, then drain and refrigerate overnight.
- Cook lentils until just tender, drain, and also refrigerate overnight.
- Make the Dressing
- In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, and herbs. Season with salt and pepper.
- Assemble the Salad
- In a large bowl, toss together the chilled wild rice, lentils, tomatoes, pomegranate seeds, walnuts, capers, shallots, and arugula.
- Drizzle the herb dressing over the salad and toss gently to combine.
- Sprinkle with crumbled feta before serving.
- Serve & Enjoy
- Let the salad sit for 10 minutes to allow flavours to meld. Serve chilled or at room temperature.
