Loosey Goosey Salad

Ingredients

Salad

2 cups arugula

1 cup cooked beluga lentils

4-5 radishes, thinly sliced and pickled (see directions)

1/2 cup gooseberries, halved if large

1/2 cup candied pecans

1/2 cup goat cheese mousse (see directions)

Pickled Radishes

4-5 radishes, thinly sliced

1/2 cup white vinegar

1/2 cup water

1 tablespoon sugar

1 teaspoon salt

Goat Cheese Mousse

4 oz goat cheese

2 tablespoons heavy cream

### Lemon Berbere Vinaigrette

Spice mix (1 tbsp Berber mix + 1/4 tsp salt or ingredients below)

1/4 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon Himalayan sea salt

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon ground fenugreek seeds

1/8 teaspoon ground ginger

1/8 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon red pepper flakes

1/8 teaspoon black pepper

1/8 teaspoon ground nutmeg

Juice and zest of 1 lemon

1/4 cup olive oil

1/8 cup water

Directions

1. **Cook the lentils**:

- Rinse 1 cup of beluga lentils and cook in 3 cups of water or broth. Bring to a boil, then reduce heat and simmer for about 25 minutes, or until tender. Drain and let cool.

2. **Pickle the radishes**:

- Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil until the sugar and salt dissolve. Place the sliced radishes in a jar or bowl and pour the hot liquid over them. Let cool, then refrigerate for at least 30 minutes.

3. **Prepare the goat cheese mousse**:

- In a small bowl, mix the goat cheese and heavy cream until smooth and creamy. Adjust the consistency by adding more cream if needed.

4. **Prepare the lemon berbere vinaigrette**:

- Combine all spices, lemon juice, and zest in a small bowl. Add water and slowly whisk in olive oil until combined. Alternatively, combine all dressing ingredients in a jar with a tight-fitting lid and shake until well mixed.

5. **Assemble the salad**:

- In a large salad bowl, combine the arugula, cooked lentils, pickled radishes, and gooseberries.

- Add dollops of goat cheese mousse to the salad.

- Sprinkle candied pecans on top.

6. **Dress the salad**:

- Drizzle the lemon berbere vinaigrette over the salad.

- Toss gently to combine all ingredients.

7. **Serve immediately**:

- Serve the salad fresh to enjoy the full flavor of all ingredients.

Notes

Based on the Loosey Goosey salad at Green Seed at the Denver Central Market.

- You can prepare the lentils and the salad dressing up to two days in advance to speed up salad prep.

- Store the leftover salad in an airtight container in the fridge for up to two days, or up to four days if you store the salad dressing on the side. The Lemon Berbere dressing can be stored in the fridge for up to one week.

- This recipe is vegan and is a good source of plant-based protein. It’s also high in fiber, vitamin B6, folate, and vitamin C.