Description
A hearty and colorful Thanksgiving lentil salad with roasted vegetables, fresh herbs, and a zesty vinaigrette.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 medium sweet potato, diced
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp fresh parsley, chopped
- 3 tbsp olive oil (for dressing)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
- Meanwhile, cook lentils in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain excess liquid and set aside.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- In a large bowl, combine cooked lentils, roasted vegetables, cranberries, pecans, feta (if using), and parsley.
- Pour dressing over salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
This lentil salad can be made ahead of time and served warm or chilled. Perfect for holiday gatherings or as a hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg
Keywords: thanksgiving salad, lentil salad, roasted vegetables, healthy holiday recipe