Berry Good Lunch: Strawberry-Lentil Spinach Salad

Grab this

• 1 can (540 mL) lentils, drained and rinsed (about 2 cups)
• 5 cups baby spinach
• 2 cups strawberries, hulled and sliced (about 300 g)
• 1 small English cucumber, sliced into half-moons (about 200 g)
• 1/4 small red onion, very thinly sliced
• 1/3 cup roasted unsalted pumpkin seeds (about 40 g)
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 1 tbsp water
• 1/4 tsp fine salt
• 1/4 tsp black pepper

Do this

1. Whisk the balsamic vinegar, maple syrup, Dijon mustard, olive oil, water, salt and pepper in a small bowl until smooth.
2. Put the lentils, spinach, strawberries, cucumber and red onion in a large bowl.
3. Pour over the dressing and toss gently until the spinach and lentils are lightly coated.
4. Divide among four bowls, scatter with the pumpkin seeds and serve right away.