Fall Lentil Salad with Roasted Vegetables (Gluten Free)
Celebrate the harvest season with this hearty, nutrient-dense salad that balances earthy green lentils with caramelized sweet potatoes, charred Brussels sprouts, and red onions. Tossed in a zesty maple-Dijon vinaigrette and topped with crunchy pecans and dried cherries, this delicious, protein-packed bowl is perfect for meal prep, as it stays fresh and flavorful for days. Naturally gluten-free and plant-forward, it is a satisfying, comforting main or side dish.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Contemporary American
- Diet: Vegan, Gluten Free
Ingredients
1 medium sweet potato, peeled and cubed
8 ounces Brussels sprouts, halved
1/2 medium red onion, sliced
2 garlic cloves, minced
1.5 tablespoons avocado oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup dried green lentils, rinsed
3 cups vegetable broth
1/4 cup pecans, toasted and chopped
1/4 cup dried cherries
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Instructions
Preheat oven to 400°F.
On a baking sheet, toss sweet potato, Brussels sprouts, red onion, and minced garlic with oil, salt, and pepper.
Roast for 25-30 minutes until tender and caramelized.
While vegetables roast, combine lentils and broth in a pot, bring to a boil, then simmer for 20 minutes until tender; drain well.
In a small bowl, whisk together olive oil, vinegar, maple syrup, and Dijon to create the vinaigrette.
In a large bowl, combine roasted vegetables, cooked lentils, pecans, and dried cherries.
Pour the vinaigrette over the salad and toss gently to coat.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This salad actually tastes better the next day as the flavors meld. You can substitute pecans with walnuts and dried cherries with dried cranberries if preferred.