90% would make again
Lentil & Roasted Vegetable Salad
featured in Easy To Pack Vegan Lunches
Tasty Team
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Ingredients
for 2 servings
- 2 cups butternut squash (410 g), cubed
- 2 cups brussels sprouts (200 g), quartered
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- 1 cup green lentil (170 g), rinsed
- 3 cups water (720 mL), or vegetable broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- salt, to taste
- pepper, to taste
Nutrition Info
Powered by
- Calories 569
- Fat 8g
- Carbs 102g
- Fiber 18g
- Sugar 16g
- 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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