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Roasted Brussels Sprouts and Lentil Salad

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 1x
  • Category: Salad

Scale

Ingredients

  • Salad
  • 1/2lb Brussels Sprouts
  • 1/2 tablespoon olive oil
  • Pinch of salt
  • 1/2 cup Puy Lentils
  • 2 cups water
  • 34 handfuls lettuce
  • 23 ounces goat cheese
  • 1/4 cup sunflower seeds
  • Dressing:
  • 2 tablespoons vinegar*
  • 1 tablespoons olive oil
  • 1 tablespoon lemon juice, optional

Instructions

  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.