Description
A hearty fall lentil salad featuring roasted sweet potatoes, Brussels sprouts, kale, dried fruit, feta, crunchy seeds, and pecans tossed in a sweet and tangy maple Dijon vinaigrette. Perfect as a satisfying lunch, dinner, or holiday side dish.
Ingredients
For the Roasted Vegetables:
- 1 medium sweet potato (8-10 ounces), peeled and cut into 1/2-inch cubes
- 8 ounces Brussels sprouts, trimmed and halved
- 1/2 medium red onion, thinly sliced
- 2 garlic cloves, minced
- 1 1/2 tablespoons avocado oil or olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
For the Lentils:
- 1/2 cup uncooked green lentils
- 1 1/2 cups broth or water
For the Maple Dijon Vinaigrette:
- 1/4 cup avocado oil or olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
- Pinch of salt and black pepper
For the Salad:
- 4 cups chopped curly kale, stems removed
- Pinch of salt
- 1/4 cup roasted and salted pumpkin seeds
- 1/4 cup chopped pecans, toasted
- 1/2 cup dried cherries and/or dried cranberries
- 1/2 cup crumbled feta cheese
Instructions
1. Preheat the oven to 375°F.
2. Toss the sweet potato, Brussels sprouts, onion, and garlic with the oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, or until lightly browned. Let cool for 15 to 20 minutes.
3. Meanwhile, combine the lentils and broth or water in a saucepan. Bring to a boil, reduce to a simmer, and cook for about 20 minutes until tender. Drain if needed and let cool.
4. Toast the pecans in a dry skillet over medium heat for 6 to 8 minutes, stirring occasionally, until fragrant.
5. Whisk together the oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, thyme, salt, and pepper to make the vinaigrette.
6. Place the kale in a large bowl with a pinch of salt and massage for about 1 minute until slightly softened.
7. Add the cooked lentils, roasted vegetables, pumpkin seeds, toasted pecans, dried cherries or cranberries, and feta cheese.
8. Pour the vinaigrette over the salad and toss until evenly coated. Garnish with additional feta, pumpkin seeds, pecans, or dried fruit if desired and serve.
Notes
For easy meal prep, roast the vegetables, cook the lentils, and prepare the vinaigrette up to 3 days ahead, storing each separately until ready to assemble.
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
For a dairy-free or vegan version, omit the feta or use a plant-based alternative.
Substitute sunflower seeds for pecans to make the salad nut-free.