Ingredient:

• Salad
• 1 ½ pounds carrots, peeled and sliced into ½-inch rounds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 ½ teaspoons ground cumin
• Salt and freshly ground black pepper
• 1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed
• ½ medium red onion, finely chopped
• 2 cups firmly packed baby arugula, mizuna, or baby kale
• ⅓ cup chopped fresh mint leaves
• Masala Dressing
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, pressed or minced
• 1 teaspoon minced or finely grated ginger
• 1 teaspoon garam masala (scale back if you don’t completely love garam masala)
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• Freshly ground black pepper
• Pomegranate molasses (optional; I didn’t use any)
• Toasted pumpkin seeds, sunflower seeds, or pine nuts