Lentil Salad with Roasted Vegetables

Name: Lentil Salad with Roasted Vegetables
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: American, Mediterranean
Ingredients: 1 medium sweet potatoes (8-10 ounces), peeled and cut into ½ inch cubes (2 cups); 8 ounces Brussels sprouts, trimmed and cut in half (2 cups); ½ medium red onion, thinly sliced (1 cup); 2 garlic cloves, minced (1 tablespoons); 1½ tablespoons avocado oil or olive oil; ½ teaspoon fine salt; ¼ teaspoon black pepper; 1/2 cup uncooked green lentils; 1 ½ cups broth or water; ¼ cup avocado or olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons pure maple syrup; 1 tablespoons Dijon mustard; 1 garlic clove, minced (1 ½ teaspoons); 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme); Pinch of salt and pepper, or to taste; 4 cups chopped curly kale leaves, stems removed, loosely packed; Pinch of salt; ¼ cup roasted and salted pumpkin seeds; ¼ cup chopped pecans, toasted (omit for nut free); ½ cup dried cherries and/or dried cranberries (we like a mix); ½ cup crumbled feta cheese (may sub goat cheese crumbles, blue cheese, or Parmesan cheese, or omit for dairy-free and vegan)

Instructions

Prep:35minCook:25min

This is an epic salad that’s restaurant worthy yet so easy to make at home. It features flavorful layers and textures that will keep you so satisfied. Taste something new with every bite!

Updated at: Fri, 28 Aug 2026 04:47:53 GMT