Fall Lentil Salad with Roasted Vegetables

Ingredients

Roasted Vegetables

• 2 cups diced sweet potato
• 2 cups Brussels sprouts
• 1 cup thinly sliced red onion
• 3 cloves garlic
• 1½ tablespoons avocado oil or olive oil
• ½ teaspoon fine salt
• ¼ teaspoon black pepper

Lentils

• ½ cup uncooked green lentils
• 1½ cups broth or water

Maple-Dijon Vinaigrette

• ¼ cup avocado or olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic
• 1 teaspoon fresh thyme
• to taste salt and pepper

Salad

• 4 cups chopped curly kale
• ¼ cup roasted and salted pumpkin seeds
• ¼ cup chopped pecans
• ½ cup dried cherries or cranberries
• ½ cup crumbled feta cheese

Instructions

Nutrition Facts (estimated)