Potato, Brussels Sprouts and Lentil Salad

The Ultimate Hearty Salad: Flavor, Simplicity, and Nutrient-Packed Goodness.

This Potato, Brussels Sprouts and Lentil Salad is as filling as it is delicious, and it might just become your new favorite. It’s a simple yet hearty dish, packed with plant-based protein, fiber, and a burst of flavors that will leave you craving more. Plus, it’s topped with a creamy tahini olive oil dressing that elevates this salad to a whole new level.

I love that this recipe is perfect whether you need a nutritious main dish or a vibrant side to complement any meal. And if you’re not a fan of Brussels sprouts, this dish might just be the one to change your mind!

WHAT’S GREAT ABOUT THIS SALAD:

Healthy and Nourishing: Each ingredient in this salad is a nutritional powerhouse. Lentils are rich in protein and fiber, keeping you full and satisfied. Potatoes offer complex carbs and potassium, while Brussels sprouts add a boost of antioxidants and vitamins C and K. Together, they create a salad that’s as nourishing as it is tasty.

Simple and Easy: You won’t need to spend hours in the kitchen to make this salad. It’s a straightforward recipe that involves roasting the vegetables and tossing everything together. The creamy tahini olive oil dressing is equally easy to whip up and adds a luscious, tangy touch to the salad.

Flavor-Packed: This isn’t your average salad. The combination of earthy lentils, roasted potatoes, slightly caramelized Brussels sprouts and creamy avocado creates a delightful mix of textures and flavors. Fresh parsley and dill add a little freshness and the creamy tahini olive oil dressing ties it all together with a smooth, nutty richness that’s balanced by the bright acidity of apple cider vinegar and the addition of Dijon Mustard and capers.

This Potato, Brussels Sprouts and Lentil Salad is not just another healthy salad; it’s a celebration of wholesome, nourishing ingredients brought together in a simple yet flavorful way. Whether you’re meal prepping for the week, hosting a dinner, or just looking for an easy and healthy lunch, this salad ticks all the boxes.

If you’ve never been a fan of Brussels sprouts, I hope you give this recipe a try. The roasting process brings out their natural sweetness and turns them into crispy, golden bites of deliciousness. Combined with the lentils and potatoes, and the most scrumptious dressing, this salad just might change your mind!

If you make this delicious vegan salad, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Potato, Brussels Sprouts and Lentil Salad

A hearty salad that’s easy to make and oh-so-delicious. This beautiful vegan main or side dish is full of goodness, bursting with flavor, and ready to become your new favorite dish.

Course Main Course, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan, Vegetarian

Keyword brussels sprouts, healthy recipe, high fiber, lentil recipes, potato recipes, salads, vegan food, vegan protein

Prep Time 10

Cook Time 40

Servings 3 mains - 6 sides

Ingredients

SALAD:

2 cups Brussels sprouts, halved, measured after chopped
2 cups diced potatoes, chopped into 2/3” or 1.5 cm cubes
1 small red onion, diced
2 Tbsp olive oil
½ tsp garlic powder
½ tsp ground coriander
½ tsp sea salt
1 ½ cup cooked lentils, I used jarred lentils, but you can cook them from scratch, see notes*
1 small avocado, diced
½ cup parsley, finely chopped
¼ cup dill, finely chopped
Sea salt and pepper to taste

DRESSING:

2 Tbsp olive oil
1 Tbsp tahini
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 tsp coconut nectar or maple syrup, can substitute honey if you are not vegan
1 tsp capers, minced

Instructions

Preheat the oven to 400°F (200°C).
Add potatoes, brussels sprouts and red onion to a baking sheet. Drizzle with the olive oil, add garlic powder, coriander and sea salt. Toss to coat. Spread them out and roast in the oven for 20 minutes, stir and roast for another 15 – 20 minutes, until the potatoes are golden and the Brussels sprouts are slightly charred. Remove from the oven and let them cool slightly.
While the vegetables are in the oven, make the dressing. In a small bowl, whisk together the olive oil, tahini, apple cider vinegar, Dijon mustard, coconut nectar or maple syrup and capers.
Once the vegetables are cooked, assemble the salad. In a large bowl, combine roasted vegetables, lentils, avocado, parsley and dill. Drizzle the dressing over the salad, season with salt and pepper to taste and toss to coat.
This salad can be enjoyed slightly warm or at room temperature. Serve it as a satisfying main dish or a hearty side. Either way, it’s sure to be a hit! Enjoy!
Leftovers can be stored in the fridge for 2 – 3 days.

Notes

*About ⅔ cup dry lentils yields 1 ½ cups cooked lentils. To make the lentils: rinse the lentils and add them to a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for about 20 minutes, until tender. Drain the excess water, let cool.

Gaby

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