Warm Brussels Sprout Salad with Lentils and crispy potato croutons is rich in plant-based protein, vegan, and gluten-free. Easy to make and delicious to eat.
If you haven't tried roasting your lentils, now is the time to start! It transforms them into crispy and delicious, protein-rich gems. Roasted lentils are a perfect way to add vegan protein to any meal! Paired with cheesy potato croutons and golden shaved Brussels, this dish is a keeper.
This Warm Brussels Sprout Salad with Lentils was inspired by my Chickpea & Brussels Vegan Caesar Salad on this site, as well as this protein-packed Vegan Potato Salad with Beans.
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👩🏼🌾 Ingredients
- Use French, Puy or standard green lentils. One ½ cup serving of cooked lentils provides about 12 grams of protein. No soaking is required for cooking lentils.
- Yukon Gold potatoes have a medium starch content that falls in between the starchy and waxy potatoes.
- Brussels sprouts are rich in vitamins C and K, folate, carotenoids, and fiber. They are a nutrition powerhouse. Shaving and roasting them brings out their natural, nutty sweetness and makes them very palatable. Purchase Brussels sprouts that are bright green with tightly compacted leaves. They last for 1 to 2 weeks refrigerated. Rinse them under cool running water to remove any debris. Slice off the tough bottom stems and remove any outer discolored leaves.
- Olive oil, red wine vinegar, garlic, maple syrup, Dijon, and dried herbs make the tangy vinaigrette that brings the flavors of this winter salad together delectably.
See recipe card for quantities.
🥔 Substitutions
- Potatoes - Use Yukon Gold, or substitute with russet, Carola, Red Bliss, Katadhin, or Inca Gold potatoes instead. You can omit the potatoes entirely for this Warm Brussels Sprout Salad with Lentils.
- Lentils - French or Puy lentils are small, dark green lentils that get perfectly crispy in the oven. Substitute with any variety of green or brown lentil as needed.
- Nutritional yeast - This ingredient is optional but highly recommended. It has a unique savory flavor that resembles cheese, making it a great vegan alternative for adding a cheesy flavor to the potatoes. Its strong flavor is comparable to Parmesan cheese, without the fat or dairy.
- Pecans - substitute with walnuts, pumpkin seeds, sunflower seeds, or chopped almonds, or omit entirely for nut-free
Try my Warm Quinoa Salad for a healthy side or make-ahead lunch or dinner. Visit my Vegan Salad Recipes page for more protein-rich, easy salad ideas.
📖 Instructions
Step 1. Use an oven or air fryer for making this recipe. If you are using an oven, preheat it to 425ºF. You do not need to preheat an air fryer. Cook in the air fryer at 400ºF for about 10 minutes, or until ready.
Step 2. Simmer the lentils in water until al dente before roasting them in the oven.
Step 3. Toss the cut potatoes in a drizzle of olive oil, and the seasonings. Transfer them to a large rimmed nonstick baking sheet in a single layer. Cook for about 20 minutes, or until fork tender, tossing halfway.
Step 4. Use a food processor (slicing disk) to shave the Brussels sprouts quickly, or slice them with a sharp knife. Toss them in a drizzle of olive oil, and the seasonings. Transfer to a large rimmed nonstick baking sheet in a single layer. Cook for about 10 minutes, or until golden.
Step 4. Transfer the cooked lentils to a large rimmed nonstick baking sheet. Toss with a drizzle of olive oil and the seasonings. Spread them into a single layer and roast for about 10 minutes, or until crispy.
Step 5. Make the herby vinaigrette. Combine the roasted Brussels, lentils, pecans, parsley, and dressing in a large bowl and toss to combine. Add the crispy potato croutons to the Warm Brussels Sprout Salad with Lentils and serve.
💡 Expert Tips
- How to cook lentils: In general, use 2½ to 3 cups of water for every cup of lentils, or cover them with water by about 2 inches high in a small saucepan. No soaking is required. Remove any debris from your lentils before cooking. Simmer until al dente. Do not overcook them or they will be mushy.
- How to shave Brussels sprouts: Use a food processor (slicing disk on 4mm setting) to quickly shave your Brussels sprouts. Or use a sharp Chef's knife and thinly slice them instead.
- If you choose to omit the potato croutons for this Warm Brussels & Lentil Salad, add the dressing gradually to taste and refrigerate any leftovers in an airtight container for up to 5 days.
- Soak potatoes (optional): Place the chopped potatoes in a bowl of water as you chop the remaining potatoes. This removes excess starch and gets them crispier. Dry them with a kitchen or paper towel before placing them on the baking sheet.
- For roasting: Place the potatoes on the top rack until the Brussels are ready to roast. Move the potatoes to the middle rack and place the Brussels on top. Once the lentils are ready to roast, move the Brussels to the bottom and cook the lentils on the top rack. Remove each one when ready.
- Use an air fryer instead of an oven to save time. Cook at 400ºF for about 10 minutes, or until ready.
- Storage: Refrigerate any remaining salad in an airtight container for up to 4 days. Serve chilled, or reheat your Warm Brussels Sprout Salad with Lentils. To reheat, transfer the salad to a rimmed baking sheet and bake at 375ºF in a single layer for about 10 minutes, or until warmed through.
🙋🏽♀️ Recipe FAQs
Cooked lentils have an earthy flavor, with an almost meat-like texture. Roasting them keeps the same meat-like flavor, but gets them deliciously crispy, so they are no longer mushy. Try adding them to soups and stews or making a dish with lentils as the main ingredient.
The quickest way is to use a food processor. Trim the ends and remove any tough outer layers. Pass them through the feed tube using the slicing disk set at about 4mm. Or use a sharp Chef's knife. Cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast. For extra crispy potatoes, spread them out in a single layer, and turn them in the pan halfway through the cooking time.
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📖 Recipe
Warm Brussels Sprout Salad with Lentils
Ingredients
- ¾ cup dried French lentils or Puy, or green lentils (or about 1 ½ cups cooked)
- 1 ¼ pounds Yukon Gold potatoes or russet, peeled and cut into ½-inch cubes
- Drizzle of olive oil
- 1 tablespoon nutritional yeast (optional)
- 2 ¼ teaspoons garlic powder
- Salt and freshly ground black pepper to taste
- 1 pound Brussels sprouts trimmed and thinly sliced (shaved)
For the dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 1 clove garlic
- Salt and freshly ground black pepper to taste
- ⅓ cup chopped pecans
- ½ cup chopped parsley
Instructions
- Preheat the oven to 425ºF or use an air fryer.
- Cook lentils: Add the lentils to a small saucepan with enough water to cover by about 2-inches high. Bring the water to a vigorous simmer before reducing the heat. Simmer for about 15 minutes, or until al dente. Do not overcook.
- Prepare potatoes: Toss the potatoes in a drizzle of olive oil, nutritional yeast, ¾ teaspoon garlic powder, and salt to taste. Transfer to a large rimmed nonstick baking sheet n a single layer and cook for about 20 minutes, or until fork tender, tossing halfway.
- Prepare Brussels sprouts: Toss the shaved Brussels in a drizzle of olive oil, ¾ teaspoon garlic powder, and salt to taste. Transfer to a large rimmed nonstick baking sheet and cook for about 10 minutes, or until golden brown.
- Roast lentils: Drain the lentils and dry between the layers on a kitchen or paper towel. Transfer them to a large rimmed nonstick baking sheet. Toss them in a drizzle of olive oil, ¾ teaspoon garlic powder, and salt to taste. Spread in an even layer. Cook on the top rack of the oven for about 10 minutes, or until crispy.
- Make dressing: Meanwhile, add olive oil, red wine vinegar, Dijon, maple syrup, basil, oregano, and crushed red pepper to a small jar with a lid. Press or grate the garlic into the jar. Cover and shake until well combined. Add salt and pepper to taste. (Alternately, whisk in a small bowl.)
- Combine: Transfer the Brussels, lentils, pecans, parsley, and dressing to a large bowl. Mix until fully incorporated. Add the potato croutons and gently incroporate.
Notes
- Soak potatoes (optional): Place the chopped potatoes in a bowl of water as you chop the remaining potatoes. This removes excess starch and gets them crispier. Dry them with a kitchen or paper towel before placing them on the baking sheet.
- Shaved Brussels: Use a food processor with the slicing disk set to about 4mm to shave the Brussels sprouts to save time. Otherwise, slice them with a sharp Chef's knife.
- For roasting: Place the potatoes on the top rack until the Brussels sprouts are ready to roast. Move the potatoes to the middle and place the Brussels on top. Once the lentils are ready to roast, move the Brussels to the bottom and cook the lentils on the top rack. Remove each one when ready.
- Use an air fryer instead of an oven to save time. Cook at 400ºF for about 10 minutes, or until ready.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
BV
Just made this salad! It was a lot of prep but worth the time. Will make it again.
Nisha Melvani
I'm so glad you enjoyed it. Thank you.
Dawson
Hello. Recipe was great but nowhere in the ingredients or instructions does it mention pecans and parsley until the end when you toss everything together!! I went back to original post and saw that they were pictured. But you should edit the recipe to include them!!
Nisha Melvani
True! So sorry. Will do right now. Thx.
Dawson
Definitely a keeper recipe!!
Nisha Melvani
Thank you! So glad you enjoyed it.
ReaderRita
Hi! First time reader here, and this recipe reeled me in! It sounds absolutely wonderful, but when I read your instructions, I noticed something: Respectfully, I think you might mean a food processor "shred" blade instead of the "S" blade. The term "S" blade commonly refers to the one that physically looks like the letter "S", and would chop the brussels sprouts into little chunks rather than thin slices. A Slicing or Shredding blade can be calibrated at 4mm, the "S" blade can't. (I used to demonstrate food processors and work in restaurant kitchens, so this is deeply ingrained in me, lol...)
At any rate, I hope your recipe will be successful for everyone- shredding the sprouts! I'm trying it pronto!
Nisha Melvani
Thank you! You are right. The correct term is the slicing disk! Thanks for catching this. I have updated the post.