Superfood Salad with Lentils, Roasted Beets, Butternut Squash, Kale and Sorghum

Lentil Kale Whole Grain Beet Winter Squash Mushroom Salad ~

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.
Servings 30


  • 2 cups cooked black lentils
  • 2 cups cooked French green lentils
  • 1 bunch chopped kale sauteed with leeks
  • 1 butternut squash roasted, cut into bite size pieces
  • 3 beets roasted beets, cut into bite size pieces
  • 1 cup cooked black rice
  • 1 cup cooked whole sorghum
  • 2 cups roasted mushrooms and red onion
  • 1 pomegranate seeds removed
  • 1 orange juiced
  • a few drizzles of flax seed oil
  • a few drizzles of fig balsamic vinegar
  • 1 few spoonfuls of Dijon mustard
  • salt and freshly ground pepper to taste


  1. Toss all the ingredients together and season to taste with fresh orange juice, fig balsamic vinegar, salt and pepper.

Recipe Notes

Use local, organic ingredients where ever possible