Cruciferous Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • 4 cups broccoli, chopped finely
  • 4 cups cauliflower, chopped finely
  • 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:
  1. 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/