Ingredients
Salad
- 1 cup brown or green lentils
- 2 garlic cloves, peeled
- 1 bay leaf
- 1 tsp kosher salt, divided
- 1 lb Brussels sprouts, trimmed and halved
- 4 cups peeled and cubed butternut squash (from 1 medium butternut squash)
- 1 small (or 1/2 large) red onion, cut into 1×1-inch chunks
- 5 to 6 sprigs fresh thyme
- 3 Tbsp extra-virgin olive oil
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp cracked black pepper
- 2 to 4 oz goat cheese, crumbled (amount depending on preference)
- 1/4 cup toasted pumpkin seeds (optional)
Maple-Mustard Dressing
- 2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp cracked black pepper
Instructions
- Cook Lentils: In a medium pot, combine lentils, 4 cups of water, garlic, bay leaf, and 1/2 tsp salt; bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 to 30 minutes, until lentils are tender. Drain any excess water, and discard bay leaf.
- Preheat Oven: Meanwhile, preheat oven to 425ºF (220ºC).
- Prepare Vegetables for Roasting: Add Brussels sprouts, butternut squash, red onion, and thyme sprigs to a large rimmed baking sheet. Drizzle with olive oil, and season with ground coriander, paprika, remaining 1/2 tsp salt, and cracked black pepper; toss well to coat all vegetables evenly.
- Roast Vegetables: Roast the vegetables in the preheated oven for 40 minutes, tossing once midway through the cooking process. Once done, discard the thyme sprigs which should be mostly bare.
- Make Dressing: Prepare the maple-mustard dressing by combining apple cider vinegar, maple syrup, and Dijon mustard in a glass jar or small mixing bowl; mix to combine. Gradually stream in the extra-virgin olive oil while whisking constantly until the dressing is smooth. Season with salt and pepper to taste.
- Assemble Salad: Combine the cooked lentils and roasted vegetables in a large serving bowl or platter. Add half of the dressing and toss gently to combine all ingredients.
- Finish and Serve: Drizzle the remaining dressing over the salad. Garnish with crumbled goat cheese and toasted pumpkin seeds if using. Serve warm or at room temperature.
Notes
- You can substitute goat cheese with feta or leave it out for a vegan option.
- To toast pumpkin seeds, spread them on a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- This salad can be served warm or chilled, making it perfect for meal prep.
- Leftovers keep well in the refrigerator for up to 3 days.
- The lentils can be cooked in advance to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
