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.
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.