Arugula Salad with Confit Tomatoes & Peppers

The richness of peppers and tomatoes roasted in olive oil is brightened beautifully with fresh greens and a big spoonful of lentils tossed in a tangy balsamic dressing. This arugula salad dish is so substantial that you will forget you’re eating salad for supper. Recipe by Selena Orkwis of Nurture Pittsburgh.

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Health Benefits of Arugula Salad 

Arugula is low in calories but high in vitamins A, C, and K, as well as folate and calcium. The high vitamin K content is important for bone health, aiding in calcium absorption and bone mineralization. Combined with the lentils, this makes for a high-protein and nutrient-rich meal that will fill up your stomach and leave you feeling satisfied and happy.

Romaine Arugula Salad with Confit Tomatoes & Peppers, Balsamic Vinaigrette, & French Lentils Recipe

Ingredients

  • 1 pint of cherry tomatoes
  • ½ lb mini peppers
  • 1 sprig rosemary
  • Extra-virgin olive oil, to cover
  • ⅓ cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or sugar
  • 1 teaspoon kosher salt
  • ⅓ cup avocado oil
  • ⅓ cup extra-virgin olive oil
  • 1 cup French (Puy) lentils
  • Romaine hearts
  • Arugula

Instructions

  1. To confit tomatoes and peppers: Place the tomatoes and peppers in a 12-inch cast-iron or other oven-safe pan. Tuck in the sprig of rosemary and pour in EVOO to cover. Roast at 300 degrees for about 25 minutes.
  2. For the vinaigrette: Combine balsamic vinegar, Dijon, honey, and salt in a bowl or blender. Add the oils, whisking briskly or blending.
  3. For the lentils: Place French lentils in a pot and add 2 cups of water. Bring to a boil and simmer for 20 minutes until tender. Drain and toss with ¼ cup of the vinaigrette.
  4. Slice the romaine hearts into 1-inch ribbons. Toss with arugula. Top with lentils, confit tomatoes and peppers, and a drizzle of the dressing.

More From Selena Orkwis

Recipe and Stylng by Selena Orkwis / Photography by Dave Bryce  

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