Roasted Brussels Sprout & Lentil Salad

I’ve hit that point during the winter that I feel okay to say, “I’m over it.” I usually don’t mind winter but this year has been a bit strange- no snow and bitter cold, windy days intertwined with random 60˚ afternoons. If I at least had snow I could go snow shoeing or snowboarding (yes, there are ski hills in Illinois- note I said “hills”) Yet for the most part, I’d rather stay snuggled, tucked away under my blankets, dreaming of warmer spring days.

I can feel the winter blues and I sometimes forget it is an actual thing. I feel tired all day, I cry at random things (like an NPR ted talk lunch hour tid-bit), and my eating habits have been less than stellar. I’m craving a spring hike in the woods, a bit of sun on my face, and endless salads for lunch.

Roasted Brussels Sprout & Lentil Salad

While I can’t have sunny spring days, I can have salad.

This salad was a bit of crapshoot if I’m being honest (of course, if I was really being honest, most of my meals are that way). Very rarely do I plan. My methodology is more of wandering into the kitchen, pulling out whatever random ingredients I bought at the store, and assembling them into some semblance of a meal. In this case, I was craving a big pile of green items: lettuce, Brussels Sprouts, and lentils.

The day I ate this, I was having an exceptionally “blue” day. My to-do list seemed extra long (urging me to procrastinate) and I felt off. There was suppose to be a rather large winter storm blow through and I couldn’t decide whether or not to drive to work, for fear of being stranded (only once I got to work, had a flat tire, and was almost late to class did I realize I probably made the wrong decision). But two things saved that day: this salad and a simple text from M that said, “I love you- have a beautiful day.”

And then I remembered, it’s good to have love (and salads).

Roasted Brussels Sprout & Lentil Salad


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Roasted Brussels Sprouts and Lentil Salad

Prep Time 15 mins Cook Time 30 mins Serves 2


  • 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


  • 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.


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*I used Honey Wine Vinegar (that Becky was kind enough to share) and it was AMAZING! Of course, you can always use a good white wine or balsamic vinegar.

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