Pairs with Elephant Island All Day Rosé
Prep Time: 35 minutes
Servings: 4

Salad Ingredients

  • ½ cup Adagio Acres Beluga Lentils
  • 1 medium yam, diced with skin on
  • 4 cups arugula
  • 2 green onions, chopped
  • ¼ cup feta cheese, crumbled
  • 2 Tbsp sunflower seeds, toasted
  • 2 Tbsp Italian parsley, chopped
  • 2 Tbsp dried cranberries or sour cherries
  • Olive oil, salt & pepper for roasting

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup or honey
  • 3 Tbsp freshly squeezed lemon juice
  • 1 small clove garlic, minced (optional)
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 375°F.
  2. Cook lentils: Beluga lentils are best cooked using 3 parts liquid to every 1 part lentil. In this case add 1½ cups water or chicken broth to your ½ cup of lentils. In a large saucepan or deep skillet bring to a simmer and simmer for
  3. 15-20 minutes until just tender. Drain excess liquid and then let cool.
  4. Peel and cube yam. Toss diced yam with olive oil, salt, and pepper.
  5. Roast in a 375°F oven until soft (about 15 minutes), then let cool.
  6. Toast sunflower seeds in a dry pan or oven, then let cool.
  7. Layer salad on a platter or individual plates starting with arugula, followed by yam, lentils, green onion, feta, sunflower seeds, parsley, and dried fruit.

Drizzle dressing over the salad.

Wine pairing

For a beautiful marriage of flavours, chill and serve with a bottle of Elephant Island All Day Rosé!