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Lentil & Bean Salad With Roasted Beets, Candied Pecans, Oranges & Chevre In A Citrus Mustard Vinaigrette

Yields1 ServingPrep Time20 mins

This fresh, hearty salad celebrates our Saskatchewan roots by featuring protein rich pulses and adding flavourful mustard and camelina oil as the base to the vinaigrette.

Lentil and Bean Salad with Roasted Beets, Candied Pecans, Orange and Chevre Citrus Mustard Vinaigrette

Vinaigrette
 ¼ cup fresh squeezed orange juice
 2 Tbsp apple cider vinegar
 2 tsp grainy mustard
 1 tsp honey
 ¼ cup camelina oil
 salt & black pepper to taste
Salad
 ½ cup lentils of your choosing, cooked
 ½ cup beans of your choosing, cooked
 3 cups tri-coloured beets, peeled, roasted and cut in wedges
 6 cups mixed baby greens
 2 cups oranges, peeled and sliced
 ¼ cup candied pecans
 ¼ cup chevre (goat cheese)
Instructions
1

Combine orange juice, apple cider vinegar, mustard, honey, camelina oil, salt and pepper together. Wisk until well incorporated.

2

Assemble salad ingredients (lentil, beans, beets, baby greens, orange slices) in a bowl, drizzle 2 to 3 tablespoons of dressing over the mixture. Mix lightly.

3

Top the salad with crumbled goat cheese and candied pecans and enjoy!

Nutrition Facts

Serving Size 1 1/2 cups (375 ML)

Amount Per Serving
Calories 260
% Daily Value *
Total Fat 15g24%

Saturated Fat 2g10%
Cholesterol 5mg2%
Sodium 370mg16%
Total Carbohydrate 26g9%

Dietary Fiber 7g29%
Sugars 14g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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