Salad with Roasted Portobello and Beluga Lentils
Instructions
Prepare the dressing:
Combine in a bowl the rice vinegar, the miso paste, the cashew butter, the maple syrup, the soy sauce, the canola oil, the sesame oil, the ginger and garlic. Mix well and set aside.
Marinate the mushrooms:
Use half of the dressing to marinate the portobello mushrooms. Place them in a preheated oven at 200°C for 15 minutes. Let them cool.
Cook the lentils:
Boil the lentils until soft, then rinse under cold water to cool.
Prepare the beetroot:
Cut the cooked beetroot into small pieces or slices.
Roast the walnuts:
Roast walnuts in a preheated oven at 160°C for 20 minutes. Let them cool.
Assemble the salad:
In a large, deep bowl, combine the kale, chard, spinach, lentils, beetroot, mushrooms, and walnuts. Add the remaining dressing a little at a time, mixing well after each addition. Adjust the dressing to taste.
Serve:
Transfer to a large sharing bowl and serve immediately.
Bon Appetit!
