for the salad

1 cup black or puy (French) lentils, cooked

1 cup shelled edamame

10-15 brussels sprouts, shredded

1 pomegranate – seeds

about 1/4 butternut squash, shredded

for the dressing

5 tablespoons olive oil

1 tablespoon honey

2 tablespoons pomegranate molasses

1 tablespoon mustard

generous squeeze of lemon juice

sea salt and freshly squeezed black pepper

I didn't change anything from the original recipe instructions, so head over to http://golubkakitchen.com/2013/11/shaved-brussels-sprout-pomegranate-and-lentil-salad.html for the how to :)