Serves 2
Ingredients
Salad:
4 cups mixed greens of your choice (preferably dandelion greens)1 cup raw broccoli, cut into florets1 cup no-salt-added cannellini beans, drained and rinsed½ cup cooked farro, quinoa, or brown rice1 cup roasted butternut squash (or any leftover roasted vegetables)¼ cup red onion, thinly sliced (optional)1 sunchoke (Jerusalem artichoke), thinly sliced2 tbsp pepitas
Garlic-Lemon Vinaigrette:
3 tbsp fresh lemon juice2 tbsp extra-virgin olive oil1 tsp Dijon mustard1 small garlic clove, grated¼ tsp kosher salt
Directions
Nutrition per serving: 452 calories, 19g total fat (2.8g saturated fat), 16g protein, 59g carbohydrates, 15g fiber, 8.9g sugar (0g added sugar), 246mg sodium
