Arugula Lentil Salad

Ingredients

• Cashew nuts

  Nuts, raw

  ¾ cup or 103g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lentils

  Raw

  ½ cup or 96g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Sun-dried tomatoes

  6 piece or 12g

• Whole-wheat bread

  Commercially prepared

  3 slice or 84g

• Arugula

  Raw

  4 cup or 80g

• Balsamic vinegar

  2 tbsp or 32g

• Raisins

  Seedless

  1 small box (1.5 oz) or 43g

• Maple syrups

  1 tsp or 7g

Directions

1. Rinse the lentils, then cook in simmering water according to package directions until just tender; drain well and let cool slightly.
2. Warm a large skillet over low heat and toast the cashews, stirring often, until fragrant and lightly golden, about 3 minutes; transfer to a large salad bowl to cool.
3. Add 1 tablespoon of the olive oil to the skillet. Dice the onion and sauté over low heat until slightly softened, about 3 minutes.
4. Dice the jalapeño (seed for less heat) and the sun-dried tomatoes. Add to the skillet and cook, stirring, for 1–2 minutes; transfer the mixture to a plate to cool.
5. Cut the bread into large croutons. Add the remaining olive oil to the skillet and fry the bread, stirring, until crisp and golden; set aside.
6. Place arugula in the bowl with the cashews. Add the warm lentils, the onion–tomato–jalapeño mixture, the croutons, and the raisins. Drizzle with balsamic vinegar and maple syrup, toss gently to coat, and adjust acidity or sweetness to taste.