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
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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
1 of
7
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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 (18) -
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 (17) -
jesshervis
So yummy! I added mushrooms and roasted sweet potatoes with red peppers and cherry tomatoes
2018-08-13T01:15:52Z Helpful (12) -
Joann Ryan
Seasoned w/thyme, garlic powder & fresh garlic. I also put the dressing on prior to cooking!! DELISH!!
2018-07-30T21:16:40Z Helpful (12)
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