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Harvest Lentil and Roasted Vegetable Salad - Vegetarian - Easy Daily Kitchen

Festive Autumn Lentil Salad [ 40 min ]

This autumn-themed lentil salad is a visual and culinary delight, perfect for the season. The rich, earthy tones of roasted butternut squash and Brussels sprouts are complemented by the vibrant pops of dried cranberries and fresh parsley. Not only is it a feast for the eyes, but it also provides a balance of flavors and nutrition, making it an ideal option for a wholesome dinner or a festive holiday side dish. Create this hearty salad in under 40 minutes and enjoy the taste of harvest in every bite.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Type de plat Salad
Cuisine International
Portions 4 servings
Calories 310 kcal

Ingrédients
  

  • 1 cup green lentils
  • 2 cups water
  • 1 cup butternut squash, diced
  • 1 cup Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Toss the diced butternut squash and halved Brussels sprouts with 1 tablespoon olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
  • Meanwhile, rinse the green lentils and place them in a pot with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and let the lentils cool.
  • In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, and maple syrup.
  • In a large bowl, combine the cooked lentils, roasted vegetables, dried cranberries, and pumpkin seeds.
  • Drizzle the dressing over the salad and toss to coat.
  • Garnish with fresh parsley and serve either warm or at room temperature.

Nutrition

Serving: 100gCalories: 310kcalCarbohydrates: 45gProtéines: 12gFat: 11gSucre: 15g
Keyword autumn recipe, Brussels sprouts, butternut squash, easy salad, fall flavors, festive, gluten-free salad, healthy lunch, high protein, lentil salad, meal prep, nutritious, plant-based, quick dinner, roasted vegetables, seasonal, simple recipe, thanksgiving side, vegetarian
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