Inspired by Aroma Espresso Bar, this is the BEST Arugula Salad – it features lentils, sweet potatoes, and lemon-olive oil dressing. You can meal prep it, too!
STEP 1 In a medium pot of water or a rice cooker, cook 1/2 cup of dry quinoa with 1 cup of water until the liquid has absorbed. Let cool. This can be done up to 2 days in advance.
STEP 2 In another medium pot of water, cook 1/2 cup dry green lentils with 1.5 cups of water until the liquid has fully absorbed. Let cool. This can also be done up to 2 days in advance.–
STEP 3 Meanwhile, bake the bacon on a large sheet pan in a 400 F oven for 25 minutes until crispy. Drain fat in a bowl/leftover can and set aside to cool before crumbling.
STEP 4 In a large bowl, combine the sour cream, white wine vinegar, mayonnaise, maple syrup, garlic, salt, and black pepper and whisk until smooth. Set aside.
STEP 5 In another large bowl, combine the broccoli, carrots, bacon, lentils, quinoa, walnuts, dried cranberries, feta cheese, sunflower seeds, pumpkin seeds, and red onion. Toss the salad to combine.
STEP 6 Pour the dressing over the salad and stir until everything is evenly coated. The salad can be served immediately. For best flavor, cover the bowl and chill for 1-2 hours to let the flavors mingle before serving.
ENJOY! You can store this recipe in the fridge for up to 3 days in airtight glass containers. I recommend storing the dressing separately from all the toppings so that the salad doesn’t get soggy.