Lentil Salad with Roasted Vegetables
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The Real Food Dietitians · by Stacie Hassing★ 5.0

Lentil Salad with Roasted Vegetables

NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 9%
CARBS 25G46% OF CAL
4G FIBER7G OTHER13G TOTAL SUGAR
FAT 12G49% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lentils with roasted vegetables, greens, nuts, and seeds dressed in a vinaigrette. A satisfying, restaurant-quality salad with multiple textures and flavors.

mainsaladgrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 medium sweet potatoes (8-10 ounces), peeled and cut into ½ inch cubes (2 cups)
  • 8 ounces Brussels sprouts, trimmed and cut in half (2 cups)
  • ½ medium red onion, thinly sliced (1 cup)
  • 2 garlic cloves, minced (1 tablespoons)
  • 1½ tablespoons avocado oil or olive oil
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 1/2 cup uncooked green lentils
  • 1 ½ cups broth or water
  • ¼ cup avocado or olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoons Dijon mustard
  • 1 garlic clove, minced (1 ½ teaspoons)
  • 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
  • Pinch of salt and pepper, or to taste
  • 4 cups chopped curly kale leaves, stems removed, loosely packed
  • Pinch of salt
  • ¼ cup roasted and salted pumpkin seeds
  • ¼ cup chopped pecans, toasted (omit for nut free)
  • ½ cup dried cherries and/or dried cranberries (we like a mix)
  • ½ cup crumbled feta cheese (may sub goat cheese crumbles, blue cheese, or Parmesan cheese, or omit for dairy-free and vegan)
PREP
35M
SODIUM
494MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.