My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Hearty Fall Lentil Salad that is packed with delicious roasted fall vegetables. It is a perfect fall vegan recipe with 15 grams of protein!
It’s officially fall, my friends! And…I can’t believe I’m excited! Haha! You see, spring is my favorite season because that’s when I was born. But there’s something special about the fall that makes me want to get cozy and a little bit lazy.
Fall season is all about warm soups and hearty dishes. After I eat that for a while, I start to crave something fresh, something to go with my warm foods. That’s when I came up with an idea to make this delicious Fall Lentil Salad.
This salad is refreshing and soul-warming at the same time. I’m not sure if it makes sense until you bite into it. You’ll just have to make it to experience it!
This Fall Lentil Salad starts off by layering a bed of mixed greens over a large plate. The second layer is all about the roasty sexy veggies: brussel sprouts, sweet potatoes, beets, and carrots. The final layear is the protein comprised of lentils that are simmered to perfection.
No dressing is necessary, but if you’d like to drizzle a litte somethin’ try SimpleFitTahini Dressing or Smoky Tahini Dressing. Both of which elevate this salad to the next level of fall delightfulness.
Fall Lentil Salad is simple to make. Most of the cooking time is roasting the veggies and boiling the lentils. You can do your nails while you wait or watch an extra episode of your fave show on Netflix. #multitaskinggoals
Each serving provides 15 grams of protein which will keep your tummy happy. Regarding the left-overs, you don’t need to heat it up. Just add one of the tahini dressings or any other dressing you have in your fridge and you’re good for the day.
Ready to make this fall magic happen in the da kitchen? Let’s get cooking!
Hearty Fall Lentil Salad that is packed with delicious roasted fall vegetables. It has a whopping 15 grams of protein which will make your tummy happy for the day!
- 4 cups spinach or mixed greens
- 1 cup green lentils
- 2 cups brussel sprouts, sliced in half
- 3 medium sized sweet potatoes, chopped into squares
- 2 cups carrots, chopped
- 3 medium size beets, chopped into squares
- 2 tbsp olive oil
- salt and pepper
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Preheat oven to 400 F or 200 C.
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Mix all vegetables with olive oil, salt and pepper. Transfer to a sheet pan and bake for 30 minutes. Let cool.
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While the vegetables are roasting, bring 2 cups of water to a boil in a medium sauce pan. Add lentils, bring back to a boil. Then cover with a lid and simmer for 20 minutes, until lentils are tender. Strain lentils and season with salt to taste.
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Prepare your salad by first layering mixed greens or spinach, then adding roasted vegetables and then top with a big scoop of lentils.
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Optional: serve with tahini dressings recommended in the post: SimpleFitTahini or Smoky Tahini Dressing.
Nutritional Information: Calories: 289 Fat: 7.7 g Saturated fat: 1.1 g Carbohydrates: 41.9 g Dietary Fiber: 19 g Sugar: 7.6 g Sodium: 169 mg Protein: 15.1 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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