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Climate-Friendly Harvest Lentil Salad
Chef Anne Thornton brings you this option of a Climate Friendly meal that combines low carbon impact, whole foods and high sustainability ingredients. A hearty seasonal salad showcasing some of California's most delicious and nutrient dense produce. Savory and sweet, this salad is packed with protein from lentils and quinoa to keep you satisfied for hours.
Nutritional facts
Protein
17g
Carbs
65g
Calories
620kcal
Fat
33g
Ingredients
Sweet Potatoes, Arugula, Brown Lentils, Tri-color Quinoa, Almonds, Vegan Feta, Red Wine Vinegar, Extra Virgin Olive Oil, Maple Syrup, Shallot, Kosher Salt, Dijon Mustard, Avocado Oil, Rice Wine Vinegar, Garlic, Dried Medjool Dates, Rosemary, Sugar, Gum, Xanthan, Mustard Seed, Black Pepper, Bay Leaf
Contains coconut, almonds.
Reviews
4.5
Based on 1050 reviews
This was actually pretty good. I loved the beans and lentils. The sauce had a nice flavor too.
Melanie · 03/05/26
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About Anne Thornton
A classically trained Chef Anne Thornton rose through New York City’s culinary ranks as the first pastry chef and AGM at the legendary Waverly Inn.
She became a national name as the host of her own Food Network show, Dessert First, and a regular guest on major TV programs like The Today Show.
Her expertise have led to consulting work with major brands and celebrated restaurants. As an executive Chef she co-founded multiple plant-based restaurants in Southern California including LA’s Little Pine.
Today she creates hit dishes for CookUnity, blending comfort and wellness as only she can. Anne also brings her smorgasbord of interests to the stage through her comedy, merging food and storytelling in delicious and unexpected ways.
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