Lentil & Roasted Vegetable Salad

Name: Lentil & Roasted Vegetable Salad
Yield: 2
Ingredients: 2 cups cubed butternut squash; 2 cups quartered Brussels sprouts; 1 red onion, cut into wedges; 1 tablespoon olive oil; kosher salt, to taste; freshly ground black pepper, to taste; 1 cup green lentils, rinsed; 3 cups water, or vegetable broth; 3 tablespoons balsamic vinegar; 1 tablespoon maple syrup

Recipe by Rachel Gaewski from tasty.co

Lunch

Ingredients

2 servings

•

2 cups cubed butternut squash
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2 cups quartered Brussels sprouts
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1 red onion, cut into wedges
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1 tablespoon olive oil
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kosher salt, to taste

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freshly ground black pepper, to taste
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1 cup green lentils, rinsed
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3 cups water, or vegetable broth
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3 tablespoons balsamic vinegar
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1 tablespoon maple syrup

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Add the butternut squash, Brussels sprouts, and red onion to the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat evenly. Spread on the pan in a single layer.
Bake for 20 minutes, flipping halfway through, until the vegetables are tender.
In a medium saucepan, combine the lentils and water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the lentils are tender. Drain any excess water, if necessary.
Transfer the roasted vegetables and cooked lentils to a large bowl.
In a liquid measuring cup, whisk together the balsamic vinegar, maple syrup, and a pinch each of salt and pepper until well-combined.
Pour the dressing over the lentils and vegetables and toss until well-coated.
The lentil salad will keep in an airtight container in the refrigerator for up to 5 days.
Enjoy!