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.

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

• Crispy Cauliflower Tacos
• Roasted Sweet Potato Burrito Bowl
• Kedgeree
• Butternut Coconut Soup with Roasted Chickpeas and Pepitas

Recipe and Stylng by Selena Orkwis / Photography by Dave Bryce  

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