Balsamic Beet Pomegranate Lentil Salad
We all love a good salad with texture and even better one that is seasonal and a bit festive, so definitely make this recipe! It is hearty enough to be a meal of it’s own and tastes even better as it marinades.
The textures are just so perfect. The pomegranate is so juicy, the pumpkin seeds are crunchy, and I think lentils are so good as well and they add a subtle spice, so this is incredible
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
8
Serves: 4
Ingredients
- 2 whole2 whole2 whole Beets, Pre-Cooked, diced
- 0.5 whole0.5 whole0.5 whole Red Onion, diced
- 0.5 cup0.5 cup0.5 cup Pumpkin Seeds
- 0.5 bunch0.5 bunch0.5 bunch Parsley, Flat Leaf, diced
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Balsamic Vinegar
- 0.5 tsp0.5 tsp0.5 tsp Organic Red Pepper Flakes - Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Real Salt - Redmond
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix all the ingredients together and toss
- That is it! It is good to let marinade though because of the onions
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Salads Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 218 |
| Fat: | 15 g |
| Carbohydrates: | 14 g |
| Protein: | 19 g |
| Cholesterol: | 0 g |
| Sodium: | 174 mg |
| Fiber: | 4 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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