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Ingredients
Directions
Nutrition
Salad base:
4 cups (1L) thinly sliced baby spinach leaves
1 cup (250 mL) thinly sliced radicchio
1 cup (250 mL) pomegranate seeds (reserve some for garnish)
3 Tbsp (45 mL) red wine vinegar
2 tsp (10 mL) honey
½ tsp (2 mL) whole grain mustard
1 Tbsp (15 mL) canola oil
salt and ground black pepper, to taste
Cocoa chili lentils:
3/4 cup (175 mL) minced red onion
2 tsp (10 mL) dark cocoa powder
1 tsp (5 mL) ground chili powder
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) honey
1 cup (250 mL) cooked black (Beluga) lentils