LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY

Lentil & Roasted Vegetable Salad Recipe by Tasty image

Provided by Rachel Gaewski

Categories Lunch

Yield 2 servings

Number Of Ingredients 12

2 cups butternut squash, cubed
2 cups brussels sprouts, quartered
1 red onion, cut into wedges
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 cup green lentil, rinsed
3 cups water, or vegetable broth
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
Bake for 20 minutes, flipping halfway through.
In a medium saucepan, add lentils and water, and bring to a boil.
Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
Pour dressing over lentils and vegetables and toss until fully coated.
Transfer lentil salad to two containers and refrigerate for up to 5 days.
Enjoy!