Lentil Salad with Broccoli and Spinach

- 2 cups chopped Broccoli florets
- 2 cups drained Cooked lentils
- 1 cup chopped Baby spinach
- 1/4 cup minced Red onion
- 1/3 cup chopped Toasted walnuts
- 3 tbsp Honey mustard dressing

1. Bring a large pot of water to a boil. Add 2 cups chopped Broccoli florets and cook for about 2 to 3 minutes until bright green but not soft.
2. Drain, rinse under cold water to cool down, then drain well and chop.
3. Combine the Broccoli, 2 cups drained Cooked lentils, 1 cup chopped Baby spinach, 1/4 cup minced Red onion, and 1/3 cup chopped Toasted walnuts in a large bowl.
4. Toss with 3 tbsp Honey mustard dressing and season to taste with sea salt and black pepper.