2 cups lentils (1 19 oz can), rinsed thoroughly and dried
½ cup pine nuts (or pumpkin or sunflower seeds)
1 red bell pepper, de-seeded and chopped finely
1 roma tomato, chopped finely
¼ cup balsamic vinegar
2 tablespoons cold-pressed olive oil
2 tablespoons green onions, sliced thinly
2 tablespoons fresh parsley, minced
2 tablespoons fresh oregano, minced
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Sea salt and black pepper to taste
DIRECTIONS:
Combine all ingredients and stir until thoroughly combined. It gets better after a few hours of marinating in the fridge, the broccoli and cauliflower soften and the flavors mingle together more. It can be stored covered in the fridge for a couple days.
Recipe by Love from the Land at https://www.lovefromtheland.com/cruciferous-salad/