Author Notes
Beluga lentils pack this vegan, and lettuce-free salad with plenty of protein to keep you energized and satiated all day long. Treeline vegan cheese resembles a similar tang and texture to goat cheese, which pairs beautifully with oranges, beets, and blueberries. Cucumbers give you just the kind of crunch your craving, while a heavy handful of fresh herbs and an oil-free orange vinaigrette bring a brightness to your salad and your day! —Lindsey
Continue After Advertisement
Ingredients
-
1 packet
Love Beets, chopped
-
2
oranges
-
1 cup
blueberries, rinsed
-
1 cup
beluga lentils
-
1 cup
Cucumber, diced
-
1
scallion, sliced
-
2 cups
fresh basil, mint, dill
-
1 cup
sunflower sprouts
-
1 packet
Treeline Vegan Cheese, crumbled
-
1/2 cup
Champagne Vinegar
-
2 tablespoons
Dijon Mustard
Directions
-
Cook the lentils according to the instructions on the package. Set aside to cool.
-
Prepare the dressing: Zest and juice 1 orange and whisk together with vinegar and Dijon mustard.
-
Peel and chop the remaining orange and combine with sprouts, beets, blueberries, cucumber, herbs, scallions and lentils in a large salad bowl.
-
Pour the dressing over the salad and toss to combine
-
Crumble vegan cheese on top and garnish with additional herbs. Enjoy!
See what other Food52ers are saying.