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Warm Brussels Sprout Salad with Lentils

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A comforting warm salad featuring Brussels sprouts, lentils, and roasted potatoes, delivering a flavor-packed nutritious meal.

Ingredients

Scale
  • 3/4 cup dried French lentils
  • 1 1/4 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • Drizzle of olive oil
  • 1 tablespoon nutritional yeast (optional)
  • 2 1/4 teaspoons garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 clove garlic, minced
  • 1/3 cup chopped pecans
  • 1/2 cup chopped parsley

Instructions

  1. Preheat your oven to 425ºF.
  2. Cook the lentils: In a small saucepan, cover lentils with water and simmer for 15-20 minutes until al dente. Drain and set aside.
  3. Prepare the potatoes: Toss cubed potatoes with olive oil, nutritional yeast, garlic powder, and salt. Roast for 20-25 minutes until fork-tender.
  4. Roast Brussels sprouts: Toss sliced Brussels sprouts with olive oil, garlic powder, and salt. Roast for 10 minutes until golden.
  5. Crisp the lentils: Pat dry the cooked lentils, toss with olive oil and garlic powder, and roast for 10 minutes until crispy.
  6. Prepare the dressing: Combine olive oil, red wine vinegar, Dijon mustard, maple syrup, basil, oregano, crushed red pepper, and minced garlic in a jar and shake until combined.
  7. Combine ingredients: In a bowl, mix roasted Brussels sprouts, lentils, pecans, parsley, and dressing. Gently toss in roasted potatoes.
  8. Serve warm and enjoy!

Notes

Use high-quality olive oil for better flavor. This recipe is versatile; feel free to customize with different nuts or grains.

Nutrition

Find it online: https://us.recipesfood.org/warm-brussels-sprout-salad/

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