Autumn Arugula Salad with Sprouted Beans and Lentils

Ingredients

  • 1/2 cup sprouted bean and lentil medley + 2 cups stock and/or water
  • ~5 oz arugula
  • 1 apple, peeled, cored, and chopped
  • 1/4 cup pecans, chopped + optional butter or olive oil for browning
  • 1/4 red onion, sliced thin
  • 2 oz feta cheese, crumbles or cut into small pieces

Apple cider vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • juice from half a lemon
  • 1/2 shallot, minced
  • salt and pepper

Directions

  1. Cook the lentil and bean mix with stock and/or water (bring to a boil then cover and simmer for 15 minutes).
  2. Drain and rinse the lentils and beans with cool water.
  3. Brown the pecans in a small skillet with butter or olive oil (optional).
  4. Mix all vinaigrette ingredients together in a large bowl and stir well.
  5. Add all other ingredients, toss with tongs, and serve.
Arugula salad with sprouted beans and lentils