An easy salad to throw together!
Serves: 4, Prep Time: 10 minutes, Total Time: 30 minutes.
1 cup lentils (cooked)
¼ cup pumpkin seeds (raw)
2 tsp. avocado oil
sea salt/black pepper (to taste)
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
½ tsp. dijon mustard
1 tsp. maple syrup
5 cups brussels sprouts (trimmed, very thinly sliced)
¼ cup pomegranate seeds (optional)
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, add the lentils, pumpkin seeds, avocado oil, sea salt, and pepper. Mix well to combine. Spread in an even layer on the baking sheet and bake for 10 minutes. Remove, shake the pan around, and place back in the oven for 10 minutes more. Remove and set aside.
In a small bowl or jar, add the extra virgin olive oil, balsamic vinegar, mustard, and maple syrup. Shake well and season with salt and pepper as needed.
Add the brussels sprouts, lentils, pumpkin seeds, and dressing to a large bowl. Toss to combine. Top with pomegranate seeds, if using. Divide onto plates, serve, and enjoy!
Chef's Tip: More Flavor: Season the lentils with garlic powder, onion powder, cumin, dill, and/or dried basil. Additional Toppings: Top with goat cheese, feta, or parmesan. Lentils: It is recommended to use french green lentils as they hold their shape better. Red or brown lentils will not work the same as they tend to get too mushy.