Fall lentil salad

Gluten Free | Vegetarian | Egg Free

For the Roasted Vegetables: - sweet potatoes - Brussels sprouts - red onion - garlic cloves - avocado oil - fine salt & black pepper

INGREDIENTS

For the Lentils: - uncooked green lentils - broth or water For the Maple-Dijon Vinaigrette: - avocado oil - apple cider vinegar - pure maple syrup - Dijon mustard - garlic clove - fresh thyme - salt & pepper

INGREDIENTS

For the Salad: - curly kale leaves - pinch of salt - roasted & salted pumpkin seeds - chopped pecans, toasted - dried cherries or cranberries - crumbled feta cheese

INGREDIENTS

Add the sweet potatoes, Brussels sprouts, onion, and garlic to baking pan. Toss with oil, salt and pepper. Roast in the oven for 20-25 minutes.

STEP 1:

In saucepan, add lentils and broth or water. Bring to a boil, then reduce to simmer and cook for 20 minutes.

STEP 2:

Toast pecans in a small skillet. In a small bowl, whisk all vinaigrette ingredients together.

STEP 3:

In a large bowl add the kale and a pinch of salt. Massage for 1 minute. Then add lentils, roasted vegetables, pumpkin seeds, dried cherries and feta. Add the vinaigrette and toss to coat.

STEP 4:

Top the salad with additional feta, pumpkin seeds, pecans, and dried cherries if desired.

STEP 5:

This is an epic fall lentil salad that's restaurant worthy yet so easy to make at home. Flavorful layers and textures that will keep you so satisfied!

LENTIL SALAD

A delicious and easy HOMEMADE salad recipe!

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