Warm Cocoa Chili Lentil Salad with Pomegranate Gems – Lentils.org

Ingredients

• 4 cups (1L) thinly sliced baby spinach leaves
• 1 cup (250 mL) thinly sliced radicchio
• 1 cup (250 mL) pomegranate seeds (reserve some for garnish)
• 3 Tbsp (45 mL) red wine vinegar
• 2 tsp (10 mL) honey
• ½ tsp (2 mL) whole grain mustard
• 1 Tbsp (15 mL) canola oil
• salt and ground black pepper, to taste
• 3/4 cup (175 mL) minced red onion
• 2 tsp (10 mL) dark cocoa powder
• 1 tsp (5 mL) ground chili powder
• 2 Tbsp (30 mL) red wine vinegar
• 1 Tbsp (15 mL) honey
• 1 cup (250 mL) cooked black (Beluga) lentils