Fall Lentil Salad with Roasted Vegetables

therealfooddietitians.com

Jennifer B.

subheading: For the Roasted Vegetables:

1 medium sweet potatoes (8 to 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

subheading: For the Lentils:

½ cup uncooked green lentils

1 ½ cups broth or water

subheading: For the Maple-Dijon Vinaigrette:

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

subheading: For the Salad:

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)

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