An Autumn round up of spiced roasted Brussels sprouts, butternut, tossed with kale, cooked lentils and bought together with the very flavorful warm earthy scallion citrus vinaigrette. Vegetables are tossed with warming spices then roasted until caramelized and crisp. Kale is shredded, lentils are cooked until just al dente to preserve texture, then everything is tossed in a citrusy sweet, slightly spicy scallion fragrant cider vinaigrette. It’s a salad that’s special enough to serve for the holidays, but it’s so satisfying that you’ll want to make it all season long.
As we are heading into the holiday time, salads like this are hearty, filling and festive, I mean look at those colors. If you love roasted veggies this recipe is not only delicious, but packed nutrient dense seasonal veggies, healthy medicinal spices to keep you healthy through the cold months.
It’s time to focus on all things holiday. My goal over these next months is to give you plenty of inspiration for your holiday meals. I’ll sprinkle in some hearty fall and winter weeknight meals to fill our tables leading up to the celebrations.
This salad is the one of the most delicious vinaigrettes Ive made; its a wonderful mix of sweet, spicy , savory, floral and earthy flavors.
To proceed with the recipe you’ll start by roasting the Brussels sprouts and butternut with the spices. I like to cut Brussels in halves, and if large then each half one more time. The smaller they are the more caramelized crispy edges. Next the butternut is peeled and carefully cubed. Followed by cooking the puy lentils until just tender so they have a bite to them, soggy lentils are not a good idea in the recipe. Shred the kale and make the warm vinaigrette.
Lentil Harvest Glow Salad with Warm Shallot Citrus Vinaigrette
Ingredients
- 1 lb brussels sprouts, halved + ends trimmed + cut into half or thirds
- 12-14 oz diced butternut
- 4 cups packed chopped fresh kale center rib removed and torn into bite size pieces
- ¼ cup pomegranate arils
- ½ cup roasted pecans or walnuts
- 2-3 tbsp extra-virgin olive oil to toss the veggies
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp sea salt
- ½ tsp black pepper
- ½ cup green lentils or Puy lentils rinsed and soaked for 30 minutes to cut cooking time
- 1 cup veggie broth or water
Shallot Citrus Vinaigrette
- 2 small shallots, sliced
- 1 regular orange, (1 tbsp zest and 1/4 cup juice)
- 2 tbsp maple syrup or honey
- 2 tbsp apple cider vinegar
- ¼-½ tsp cayenne, as needed
- 2 tsp whole grain mustard
- 2 tbsp e.v olive oil
Instructions
- Preheat the oven to 425°F.
- Add the brussels sprouts to one half of a large sheet pan. And add diced butternut to the other side. Drizzle generously with olive oil and toss to coat. Spread them out into a single layer. If it gets crowded use two sheet pans. Season with a pinch of salt. Roast for 20-25 minutes, or until crisp and tender.
- While the veggie roast prep the dressing and cook the lentils. Combine veggie broth and lentils, bring it up to a boil. Simmer until the lentils are cooked, but not mushy. May take 8-15 minutes. Check frequently for tenderness. Once cooked drain. Toss the garlic powder, paprika, cumin, salt and pepper. Mix well. Cover and set aside.
- Heat a medium sized skillet to medium heat. Add 1 tablespoon of olive oil and add the shallots, cook for 2 minutes. Pour in the apple cider, orange juice, maple syrup. Bring to a boil. Reduce the heat to medium-low and simmer for about 2-3 minutes until the shallots are slightly soft.
- Take the pan off the heat and whisk in the orange zest, cayenne and mustard. Slowly drizzle the remaining olive oil. Season with salt and black pepper to taste.
- In a large bowl toss the chopped kale with ¾ of the vinaigrette, this helps the kale soften and makes it easier to eat. Add the roasted butternut, Brussels sprouts to the bowl and the seasoned lentils. Gently toss. Arrange the salad onto a platter. Top with pomegranate arils, pecans. Spoon the remaining vinaigrette over top. Serve.
The ingredients don’t match the directions for the recipe scallions????? Apples????? Cheddar cheese ????
Hi Teri, Im so sorry, I accidentally posted the instructions of a different recipe that I’m going to post next week. The recipe is now corrected. Please let me know if you have any other question. Apologizes again!