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Lentil salad with roasted vegetables and mustard vinaigrette
Difficulty: Easy
Preparation time15 minutes
Cooking time40 minutes
This roasted vegetable lentil salad is a complete, flavorful, and balanced dish. Perfect for a healthy meal or batch cooking, it combines the sweetness of pumpkin, the crunch of Brussels sprouts, and a slightly sweet vinaigrette with yacon syrup and mustard. A must-have in healthy cooking!
Ingredients
For the salad:
- 400 g of cooked brown lentils
- 2 whole garlic cloves, peeled
- 1 tsp salt
- 500 g Brussels sprouts, halved
- 4 cups butternut squash, peeled and cubed
- 1 small red onion, chopped
- 1 tbsp dried thyme
- 3 tbsp extra virgin olive oil
- ½ tsp paprika
- ½ tsp ground black pepper
- 60 to 120 g crumbled goat cheese (depending on preference)
- ¼ cup pumpkin seeds
For the yacon-mustard vinaigrette:
- 2 tbsp apple cider vinegar
- 1 tbsp yacon syrup
- 1 tbsp Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ tsp salt and ground black pepper
Recipe
- Preheat the oven to 200°C (392°F).
- On a baking sheet lined with parchment paper, spread the Brussels sprouts, butternut squash, and red onion. Add the thyme sprigs.
- Drizzle with olive oil and sprinkle with coriander, paprika, ½ tsp salt, and black pepper. Toss to coat evenly.
- Roast for 40 minutes, stirring halfway through.
- In a small bowl, mix the apple cider vinegar, yacon syrup, and Dijon mustard.
- Gradually add the olive oil while whisking until smooth. Season with salt and black pepper.
- In a large salad bowl, toss the lentils with the roasted vegetables.
- Pour in half of the vinaigrette and mix well.
- Sprinkle with crumbled goat cheese and toasted pumpkin seeds.
- Drizzle with the remaining vinaigrette just before serving.
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