Roasted Brussels Sprouts and Lentil Salad
Author: Erin Alderson
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • Salad
  • 1/2lb Brussels Sprouts
  • 1/2 tablespoon olive oil
  • Pinch of salt
  • 1/2 cup Puy Lentils
  • 2 cups water
  • 3-4 handfuls lettuce
  • 2-3 ounces goat cheese
  • 1/4 cup sunflower seeds
  • Dressing:
  • 2 tablespoons vinegar*
  • 1 tablespoons olive oil
  • 1 tablespoon lemon juice, optional
  1. Preheat oven to 400˚. Cut off stems and slice Brussels Sprouts in half. Toss with 1/2 tablespoon olive oil and pinch of salt. Roast until tender and browned, 25-30 minutes.
  2. Rinse lentils and combine with water. Bring to a boil, reduce to a simmer, and cook until tende5; 25-35 minutes or until tender. Drain and rinse under cold water.
  3. Assemble salad by tossing lettuce, lentils, goat cheese, sunflower seeds, and roasted Brussels Sprouts. Whisk together vinegar, olive oil, and lemon juice if using. Toss with salad.
Recipe by Naturally Ella at