Ingredients
Salad
- 1 can lentils
- ½ cup dry farro
- 2 patty pan squash (can substitute zucchini)
- 10 oz. arugula
- 2 leaves basil, chopped
- 1 Tbsp. sunflower seeds
- 4 jars, for storage
Dressing
- 3 Tbsp. lemon juice
- 2 Tbsp. red wine vinegar
- 1 Tbsp. good olive oil
- 2 Tbsp. avocado oil
- ¼ tsp. salt
- 1 clove garlic, minced
- 2 basil leaves, finely chopped
Servings:
Units:
Instructions
- Mix ½ cup farro and 1 cup water in a pot on the stove. Bring to a boil and simmer for 15-20 minutes until the grain is tender.
- Drain and rinse the lentils, then mix with cooked farro. Set aside.
- Slice your patty pan squash into thick chunks. Toss with olive oil and a sprinkle of salt and pepper.
- Roast squash at 400°F for 12-15 minutes or until tender.
- Meanwhile, whisk together the dressing ingredients.
- Divide the salad ingredients between your jars, layering your salad in the following order: vinaigrette on the bottom, then the lentils and farro, and then the roasted squash. Top with arugula, basil and sunflower seeds. Putting the dressing at the bottom and leafy greens at the top ensures that your salad stays fresh until you are ready to shake and enjoy!
Recipe Notes
Adding a teaspoon of maple syrup to the vinaigrette will make a sweeter, more kid-friendly dressing.
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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