Colorful Salad with Prunes, Feta and Orange Dressing

Our sweet and salty dinner salad is as craveable as it is beautiful. Spelt, lentils, and prunes help keep you full, and veggies and sprouts add heaps of vitamins and nutrients—but it’s the tangy, zesty citrus-feta dressing that makes it a showstopper.

Prep Time 45 Minutes

Calories per seving 360

Fat 9g

Cholesterol 10mg

Sodium 320mg

Carbohydrates 61g

Fiber 10g

Sugar 25g

Protein 13g

1/2 cup spelt
1/2 cup red lentils
1 1/2 cup Sunsweet prunes, divided
1/3 cup orange juice
5 tbsp raspberry vinegar
1 tbsp olive oil
1 small red chili pepper, halved and seeded
Salt and pepper
4 cups carrots, cut into matchsticks
1 each yellow and red bell pepper, sliced
4 cups baby salad greens
1/2 cup feta cheese, crumbled
1/3 cup pumpkin seeds, toasted
1/2 cup beetroot sprouts
1/2 cup watercress sprouts

Soak spelt in cold water for at least 6 hours or up to overnight. Strain and rinse spelt; cook in pot of boiling salted water for 25 to 30 minutes or until tender. Strain spelt and rinse; set aside.

Cook lentils in pot of boiling water for 8 to 10 minutes or until tender. Strain and set aside.

Chop 1 oz prunes. In blender, purée chopped prunes, orange juice, vinegar, oil and chili pepper until smooth. Season with salt and pepper.

Divide carrots, peppers, lentils, spelt, baby greens and remaining prunes among 4 bowls. Top with feta, pumpkin seeds, beetroot sprouts and watercress sprouts. Drizzle with prune dressing.

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