Rinse 1 cup quinoa under cold water until water runs clear. Combine rinsed quinoa and 2 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and let cool to room temperature.

Cook red lentils

Rinse 1/2 cup red lentils. In a small saucepan combine lentils, 1 cup water and a pinch (about 1/8 tsp) salt. Bring to a gentle boil, then simmer 8–10 minutes until tender but not mushy. Drain any excess water and let cool. If lentils are very soft, spread on a plate to cool quickly to maintain texture.

Roasted Vegetables

Preheat oven to 425°F (220°C). On a baking sheet toss beet cubes and pumpkin cubes with 1 1/2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Spread in a single layer and roast 20–25 minutes, stirring once halfway, until tender and edges caramelize. After 10 minutes of roasting, add broccoli florets tossed with remaining 1/2 tbsp olive oil, a pinch of salt and pepper to the same sheet and roast the remaining 10–12 minutes until broccoli is bright and slightly charred. Remove from oven and let cool to room temperature.

Mixed Veggies & Greens

In a large bowl combine 4 cups mixed baby greens, diced cucumber, diced red bell pepper and sliced spring onions. Toss gently to combine and keep chilled until assembly.

Crunch & Seeds

If seeds and walnuts are not toasted, heat a small dry skillet over medium heat and toast seeds and walnut pieces 2–3 minutes, stirring constantly, until fragrant and lightly browned. Let cool.

Dressing

Whisk together 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp Dijon, 1 tsp honey or maple syrup, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning (add more lemon or salt as desired).

Finish & Assembly

Combine cooled quinoa and cooled lentils in the large bowl with the mixed greens and vegetables. Add the cooled roasted beet, pumpkin and broccoli pieces. Drizzle about two-thirds of the dressing over the salad and toss gently to distribute — add the remaining dressing as needed to taste.

Sprinkle toasted seeds and chopped walnuts over the salad, then add pomegranate arils, chopped parsley and crumbled feta or goat cheese if using. Toss lightly one more time to combine.

Taste and adjust with additional salt, pepper or lemon if needed. Serve immediately at room temperature or slightly chilled.