Crispy Lentil, Orange, and Pomegranate Salad

This vegan orange salad is filled with citrus, pomegranate, and crispy roasted lentils and greens. Topped with an orange ginger vinaigrette.

Preheat the oven to 200°C (400°F).
Add the lentils, oil, pepper, salt, and ras el hanout to a large baking sheet. Mix until well combined, then roast for 15-18 minutes, or until crispy.
150 grams (1 ½ cup) cooked black lentils, 1 teaspoon olive oil, ½ teaspoon black pepper, ½ teaspoon sea salt, ½ teaspoon ras el hanout
Set aside to cool slightly while you prepare the other elements.

Add the olive oil, orange juice, ginger, pepper, and salt to a jar or bowl. Shake or whisk until very well combined.
60 ml (¼ cup) olive oil, 60 ml (¼ cup) orange juice, 1 teaspoon fresh ginger, very finely grated, ½ teaspoon black pepper, ¼ teaspoon sea salt

Add the lettuce, pickled onion, orange slices, pomegranate, and seeds into a large bowl. Top with the crispy lentils and orange ginger vinaigrette and toss. Serve immediately.
100 grams (4 cups) lamb's lettuce, 50 grams (¼ cup) pickled red onions, 1 large orange, ¼ pomegranate, seeds only, 50 grams (¼ cup) mixed seeds

* Black, brown, or green lentils all work well here. Don't use red lentils.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.