Lentil & Roasted Vegetable Salad
by Rachel Gaewski • featured in Easy To Pack Vegan Lunches
Inspired by hummusapien.com
Ingredients
for 2 servings
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2 cups butternut squash, cubed (410 g) -
2 cups brussels sprouts, quartered (200 g) - 1 red onion, cut into wedges
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1 tablespoon olive oil - salt, to taste
- pepper, to taste
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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
Nutrition Info
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Calories
569
-
Fat
8g
-
Carbs
102g
-
Fiber
18g
-
Sugar
16g
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Protein
28g
Estimated values based on one serving size.
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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!
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Tips
-
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!!
2018-07-11T16:51:20Z Helpful (29) -
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!
2018-07-04T15:38:32Z Helpful (26) -
jesshervis
So yummy! I added mushrooms and roasted sweet potatoes with red peppers and cherry tomatoes
2018-08-13T01:15:52Z Helpful (25) -
Anthony Batitto
This was so yummy! Swapped out the squash and Brussel sprouts for sweet potatoes, added some whole garlic cloves. Added curry spice, paprika, chili powder, pepper and cumin to the lentils while boiling.
2018-07-19T19:31:55Z Helpful (16)
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