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Spinach and lentil salad with clementines and pecans
A delicious way to add some green to your plate!
SERVES
6
TO
8
Ingredients
Dressing
- 1 tablespoon finely grated ginger
- 2 tablespoon honey
- 2 tablespoon seasoned rice vinegar
- 1/4 cup canola oil
- 1/4 teaspoon salt
Salad
- 1 can (540ml) lentils drained and rinsed
- 1 shallot, sliced into thin rings
- 1/2 cup dried cranberries
- 1/4 teaspoon salt
- 3 clementines, peeled
- 6 cups baby spinach
- 3/4 cup pecan halves, toasted
Directions
- Whisk together the ginger, honey, rice vinegar, canola oil and salt. Set aside.
- In a bowl combine the lentils, shallots, cranberries, salt and half the dressing. Toss to combine and set aside in the fridge until ready to serve. This can be done up to a day ahead.
- Slice the peeled clementines into rounds. Cut each round in half. Set aside
- Toss the baby spinach with the remaining salad dressing. Fold in most of the clementine pieces, reserving some for garnish.
- Place the spinach on a serving platter. Top with the lentil mixture and garnish with the remaining clementines and pecans.
Tip: Leftovers can be stored in the fridge for one to two days and enjoyed.
