Warm Brussels Sprout Salad with Lentils
Warm Brussels Sprout Salad with Lentils and crispy potato croutons is rich in plant-based protein, vegan, and gluten-free. Easy and delicious.
Servings: 4 people
Calories: 533kcal
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.
Video
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
Calories: 533kcal | Carbohydrates: 64g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 74mg | Potassium: 1185mg | Fiber: 20g | Sugar: 8g | Vitamin A: 1325IU | Vitamin C: 133mg | Calcium: 114mg | Iron: 6mg