Loaded Lentil Salad
Ingredients
-
3
medium
sweet potatoes, diced into ½ inch cubes
-
12
oz
shredded Brussels sprouts
-
1
tsp
oregano
-
½
tsp
dried thyme
-
½
tsp
rosemary
-
2
tbsp
extra virgin olive oil
-
1
tsp
extra virgin olive oil
-
½
medium
red onion, diced
-
1
cup
French lentils
-
3
cups
water
-
1
batch
better than bottled balsamic vinaigrette
-
⅓
cup
toasted pepitas
-
½
tsp
salt
-
to taste
pepper
-
2
oz
goat cheese, crumbled
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, combine sweet potatoes, Brussels sprouts, oregano, thyme, rosemary, 2 tbsp olive oil, and a pinch of salt and pepper. Spread on the baking sheet and roast for 25 minutes, tossing halfway.
- In a large pot, heat 1 tsp olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add lentils and water to the pot, bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Season with salt and drain excess water.
- Make the dressing while the lentils are cooking.
- Combine the roasted veggies with the cooked lentils and stir. Drizzle with balsamic dressing to taste and serve garnished with goat cheese and pepitas.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
10g
Total carbohydrates
40g
Total protein
24g
Sodium
200mg
Cholesterol
10mg
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