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A delicious plate of Lentil Harvest Salad

Lentil Harvest Salad

This Lentil Harvest Salad is a hearty and nutritious dish featuring roasted vegetables and a tangy maple mustard tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

For the sheet pan
  • 3 cups chopped sweet potatoes 1/2 inch pieces
  • 4 cups halved or quartered brussels sprouts
  • 1 g red onion, chopped into 1/2 inch pieces
  • 19 oz can lentils, drained and rinsed
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp minced fresh rosemary
For the Maple Mustard Tahini Dressing
  • 1/4 cup tahini
  • 2 tbsp grainy, dijon or white wine herb mustard
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 3 tbsp cold water
  • 1 clove garlic, pressed
  • 1/4 tsp salt
  • 1 pinch ground pepper
For the toppings
  • 1/3 cup pumpkin seeds, toasted if desired
  • 1/2 cup roughly chopped medjool dates

Equipment

  • Baking Sheet
  • Mixing Bowl

Method
 

  1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
  2. Make the dressing: In a small mixing bowl whisk together the tahini, mustard, maple syrup, lemon juice, pressed garlic clove, kosher salt and black pepper. Once combined, add 3 tbsp cold water and whisk until it becomes a creamy, smooth dressing. If desired, add an additional 1 tbsp cold water and whisk again.
  3. In a large bowl combine lentils, the chopped sweet potatoes, halved or quartered brussels sprouts and chopped red onion. Add olive oil, salt, pepper and fresh minced rosemary. Toss everything together in the bowl and make sure everything is well-coated.
  4. Add the lentil mixture from the large bowl onto the parchment paper lined baking sheet and spread out into an even layer.
  5. Roast for 20 minutes, tossing everything on the pan at the 20 minute mark. Put back in the oven and roast for 10 more minutes. Remove from the oven.
  6. Serve the salad in a large serving bowl or on a serving platter and add the chopped dates and pumpkin seeds. Drizzle the dressing over, toss and then enjoy! Alternatively, you can add the chopped dates and pumpkin seeds directly to the sheet pan, drizzle with the dressing and serve right from the sheet pan onto plate.

Notes

Make sure you use as large a sheet pan as possible so everything roasts thoroughly. If you don't have sweet potatoes, you can swap for butternut squash or even carrots. Broccoli can be swapped in for brussels sprouts if that's more of your preference. You can also top this salad with your favourite protein or serve with a protein like roast chicken. Red onions can be swapped for chopped shallots if you desire or if that's all you have on hand. If you don't have fresh rosemary on hand, swap for 1 tsp dried rosemary.