15 tips

94% would make again

Lentil & Roasted Vegetable Salad

by Rachel Gaewski • from the video Easy To Pack Vegan Lunches

Inspired by hummusapien.com

Ingredients

for 2 servings

2 cups
butternut squash, cubed (410 g)
2 cups
brussels sprouts, quartered (200 g)
1 red onion, cut into wedges
1 tablespoon
olive oil
salt, to taste
pepper, to taste
1 cup
green lentil, rinsed (170 g)
3 cups
water, or vegetable broth (720 mL)
3 tablespoons
balsamic vinegar
1 tablespoon
maple syrup
salt, to taste
pepper, to taste

Preparation

Preheat oven to 400°F (200°C).
Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
Bake for 20 minutes, flipping halfway through.
In a medium saucepan, add lentils and water, and bring to a boil.
Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
Pour dressing over lentils and vegetables and toss until fully coated.
Transfer lentil salad to two containers and refrigerate for up to 5 days.
Enjoy!

Tips

1 of 4

allycox

I would roast the vegetables with the balsamic vinegar and maple syrup on them, rather than put it on afterwards. The veggies soak up the flavour more!!
3 months ago Helpful (10)
Nicole Warmington-Granston

I use sweet potato instead of butternut squash. I’ve made this version numerous times and my family and I love it!
3 months ago Helpful (10)
Joann Ryan

Seasoned w/thyme, garlic powder & fresh garlic. I also put the dressing on prior to cooking!! DELISH!!
2 months ago Helpful (9)
jesshervis

So yummy! I added mushrooms and roasted sweet potatoes with red peppers and cherry tomatoes
2 months ago Helpful (7)

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