Loaded Lentil Salad

Ingredients

• 3 medium sweet potatoes, diced into 1/2 inch cubes
• 12 oz bag shredded Brussels sprouts
• 1 tsp oregano
• 1/2 tsp dried thyme
• 1/2 tsp rosemary
• 2 tbsp + 1 tsp extra virgin olive oil, divided
• 1/2 red onion, diced
• 1 cup French lentils*
• 3 cups water
• 1 batch better than bottled balsamic vinaigrette
• 1/3 cup toasted pepitas
• 1/2 tsp salt + pepper to taste
• 2 oz goat cheese, crumbled

Instructions

1. 1

   Preheat oven to 425F. Line an extra large baking sheet with parchment paper.

2. 2

   Combine sweet potatoes, Brussels sprouts, oregano, thyme, rosemary, 2 tbsp olive oil, and a big pinch of salt and pepper in a medium boil. Spread onto prepared baking sheets and roast for 25 minutes, tossing halfway.

3. 3

   Heat 1 tsp olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add lentils and water. Bring to a boil then reduce heat to low and simmer until tender, about 15-20 minutes. Season with another pinch of salt and drain any excess water. Return to pot.

4. 4

   Meanwhile, make dressing.

5. 5

   Add veggies to cooked lentils and stir to combine. Drizzle on balsamic dressing to taste. Serve garnished with goat cheese and pepitas.