Roasted Veggie Lentil Salad with Maple-Mustard Dressing, fresh herbs, and goat cheese. This vibrant, satisfying salad is perfect for make-ahead lunches.
4cupspeeled and cubed butternut squash(from 1 medium butternut squash)
1small (or 1/2 large)red onion, cut into 1x1-inch chunks
5 to 6sprigsfresh thyme
3Tbsp.extra-virgin olive oil
1tsp.ground coriander
1/2tsp.paprika
1/2tsp.cracked black pepper
2 to 4oz.goat cheese, crumbled(amount depending on preference)
1/4cuptoasted pumpkin seeds (optional)
Maple-Mustard Dressing
2Tbsp.apple cider vinegar
1Tbsp.maple syrup
1Tbsp.Dijon mustard
1/4cupextra-virgin olive oil
1/4tsp. eachkosher salt and cracked black pepper
Instructions
In a medium pot, combine lentils, 4 cups of water, garlic, bay leaf, and 1/2 tsp. salt; bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 to 30 minutes, until lentils are tender. Drain any excess water, and discard bay leaf.
Meanwhile, preheat oven to 425ºF.Add Brussels sprouts, butternut squash, red onion, and thyme sprigs to a large rimmed baking sheet. Drizzle with olive oil, and season with coriander, paprika, remaining 1/2 tsp. salt, and black pepper; toss well to coat.Roast for 40 minutes, tossing once midway through. Discard thyme sprigs (they should be mostly bare).
Prepare Maple-Mustard Dressing by combining vinegar, maple syrup and mustard in a glass jar or small mixing bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with salt and pepper.
Combine lentils and roasted veggies in a large serving bowl or platter. Add half of dressing and toss to combine. Drizzle remaining dressing overtop, and garnish with goat cheese and toasted pumpkin seeds.
Notes
This salad can be enjoyed warm, chilled, or closer to room temperature (I like it best warm). Store leftovers in the refrigerator for up to 5 days.