Lentils are an easy protein to prepare and they are easier to digest as compared to some other legumes. I used sprouted lentils in this salad which are even easier to digest and they only take 5 minutes to cook! Again, as I often try to do, I used my garden and what was available to create this dish. If you don't have a garden use whatever is available to you. This is a very versatile salad that will taste wonderful with almost any greens or vegetables you have on hand.
Preheat oven to 375 F (350 convection). Place beets in a baking dish . Prick each beet about 4 times with a fork and roast for at least an hour to 1.5 hours or until cooked. Remove from oven and set aside to cool. Once cool remove skin and chop into bite sized pieces. While beets roast prepare vinaigrette.
Because you are only roasting a small amount of squash if you have a convection toaster oven you can roast it in that. Drizzle with avocado oil and sprinkle with sea salt and cracked black pepper and toss. Line a tray with parchment paper & roast the squash on the middle rack (beets on the bottom rack) the same oven as the beets. It will only take about 15-20 minutes to roast the squash. Once roasted set aside.
Cook lentils. For sprouted lentils (see package) you will need 3 cups water to 1 cup of lentils. They will only take 5 minutes to cook uncovered over heat and 10 minutes to finish cooking covered, off the heat. If not using sprouted lentils they will take about 18-20 min to cook. Allow lentils to cool.
Place the arugula (rocket/ruccola), chopped beet root and squash in a medium bowl. Combine all the vinaigrette ingredients in a glass jar. Whisk to combine and then apply lid and shake well. Drizzle salad with vinaigrette and gently toss the salad. Serve soon after dressing.
Serving Size 1 bowl