This salad makes a lot. There are lots of components, so add or subtract ingredients based on what you have on hand. The idea is to include as many nutrient dense ingredients as possible. I like to keep these ingredients on hand, so I can toss them together for a quick lunch or dinner. Try different combinations of these ingredients throughout the week.
Servings30
Ingredients
2cupscooked black lentils
2cupscooked French green lentils
1bunch chopped kalesauteed with leeks
1butternut squashroasted, cut into bite size pieces