Roasted Veggie Lentil Salad with Maple-Mustard Dressing

Name: Roasted Veggie Lentil Salad with Maple-Mustard Dressing
Total time: 60 min
Yield: 6 servings
Ingredients: 200 g green lentils; 2 ea garlic cloves; 1 ea bay leaf; 450 g Brussels sprouts; 1 ea medium butternut squash; 1 ea small red onion; 6 sprig fresh thyme; 105 ml extra-virgin olive oil; 2.5 g ground coriander; 1.3 g paprika; 85 g goat cheese; 35 g toasted pumpkin seeds; 40 ml apple cider vinegar; 20 ml maple syrup; 1 tbsp Dijon mustard; 7.5 g kosher salt; 0.75 tsp black pepper

Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com

Roasted Veggie Lentil Salad with Maple-Mustard Dressing, fresh herbs, and goat cheese. This vibrant, satisfying salad is perfect for make-ahead lunches.

Serves 6 60 min 10g protein

VegetarianGluten freeLegumesSalad

Ingredients

green lentils200 g
garlic cloves — peeled2 ea
bay leaf1 ea
Brussels sprouts — trimmed and halved450 g
medium butternut squash — peeled and cut into cubes1 ea
small red onion — cut into 2.5 cm chunks1 ea
fresh thyme6 sprig
extra-virgin olive oil — divided105 ml
ground coriander — 1 tsp2.5 g
paprika — ½ tsp1.3 g
goat cheese — crumbled85 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- Leave out the goat cheese
Simply skip the goat cheese when assembling.
Dairy-free
- Leave out the goat cheese
Simply skip the goat cheese when assembling.

Swaps are suggestions — check labels if you are cooking for an allergy.

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green lentils · 200 g
garlic cloves · 2 items
bay leaf · 1 item
Brussels sprouts · 450 g
medium butternut squash · 1 item
small red onion · 1 item
fresh thyme · 6 sprig
extra-virgin olive oil · 105 ml
ground coriander · 2.5 g
paprika · 1.3 g
goat cheese · 85 g
toasted pumpkin seeds · 35 g
apple cider vinegar · 40 ml
maple syrup · 20 ml
Dijon mustard · 1 tbsp
kosher salt · 7.5 g
black pepper · 0.75 tsp

Method

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.
Meanwhile, preheat oven to 425°F (220°C). Add Brussels sprouts, butternut squash, red onion, and thyme sprigs to a large rimmed baking sheet. Drizzle with olive oil, and season with coriander, paprika, remaining 1/2 tsp. salt, and black pepper; toss well to coat. Roast for 40 minutes, tossing once midway through. Discard thyme sprigs (they should be mostly bare).
Prepare Maple-Mustard Dressing by combining vinegar, maple syrup and mustard in a glass jar or small mixing bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with salt and pepper.
Combine lentils and roasted veggies in a large serving bowl or platter. Add half of dressing and toss to combine. Drizzle remaining dressing overtop, and garnish with goat cheese and toasted pumpkin seeds.