Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
What do we think about salads in the winter? This is definitely the time of year where I don’t eat as much raw vegetables as I do in the summertime. Obviously. There’s snow on the ground 40% of the time and the last thing I want is something cold.
Though, I still crave a big, bold salad, especially for lunch. So, I created something that highlighted the best of winter, a lentil wild rice salad! Packed with wild rice, lentils, arugula and pomegranate seeds. This salad is hearty, bright and so delicious.
I created it to be enjoyed as both a simple lunch salad and also a crowd-pleasing main. This one is beautiful enough to be served to friends. Fill a platter with arugula, layer on the other ingredients and then drizzle with olive oil, balsamic vinegar and salt pepper on top. YUM.
I know pomegranate seeds can be a pain to take out, so I made you a video showing how to remove them without staining your entire kitchen/outfit.
Usually though, I spend the extra buck or two and buy the seeds already removed. I know, it’s lazy, but it also makes for simpler prep. The pomegranate seeds are so perfect with the combo of hearty rice and lentils, that I don’t want you to omit them! In the summer, i think this recipe would also take amazing with strawberries or blackberries.
Enjoy this one! I hope you love this winter lentil salad as much as we do. xo
Lentil Wild Rice Winter Salad! This salad is SO delicious and perfect for the winter. Arugula, wild rice, lentils, pomegranates, mint and caramelized shallots. Vegan and Gluten-Free.
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Best salad ever! Made it exactly as written for dinner tonight. It will quickly disappear on our table. Thanks for great recipe!
So glad you liked it! Thanks Mary!