Beluga Lentil and Pumpkin Salad W/ Sweet Mustard Dressing

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the pumpkin:

1 small red kuri squash (or any pumpkin of your choice)

1 tbsp maple syrup

1 tbsp balsamic vinegar

½ tsp garlic powder

¼ tsp smoked paprika

1 tsp thyme

salt, pepper

subheading: For the salad:

½ cup of beluga lentils

1 red onion

5 cups of mixed greens

¼ cup of toasted pine nuts

subheading: For the dressing:

¼ cup of cashews, preferably soaked

1 tbsp mustard

2 tbsp maple syrup

1 tsp white miso

1 tbsp balsamic vinegar

1 lemon, juice

salt, pepper

Directions at greenevi.com

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