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Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts


Gem-like black lentils are the beginning of a dramatic, plant-based dish. Fast-cooking, nutritious, and earthy, these lentils kind a jet black canvas to your colourful meal. On this hearty, meal-in-one salad, simmered black lentils are the muse of this seasonal recipe Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts. The lentils set off the good colours of roasted butternut squash and brussels sprouts, that are in season even within the colder months. The cooked lentils are blended with a contemporary, natural pesto dressing, then piled onto a serving platter earlier than arranging roasted greens and a sprinkle of pumpkin seeds and contemporary basil leaves on high. This hearty recipe is nice for meal prep, potlucks, and events. It holds up effectively for days, and could also be served heat or chilly.

Slice brussels sprouts (these are heirloom purple brussels) in half, and dice butternut squash. Then season with olive oil, salt, and pepper earlier than roasting them.
Cook dinner up black lentils and blend within the pesto dressing. Then high with the roasted veggies and pumpkins seeds.

Print

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Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts



  • Writer:
    The Plant-Powered Dietitian

  • Whole Time:
    40 minutes

  • Yield:
    14 servings 1x

  • Weight loss plan:
    Vegan

Description

Gem-like black lentils are the beginning of this dramatic, colourful, gluten-free, plant-based dish, which is flavored with a pesto dressing and topped with good roasted butternut squash and brussels sprouts.


Roasted Greens:

Lentils:

Salad:

Pesto Dressing:

  • ¾ cup ready pesto, vegan
  • 2 tablespoons water
  • 1 tablespoon purple wine vinegar

Garnish: (elective)

  • ½ cup contemporary basil leaves


Directions

  1. Preheat oven to 375 F.
  2. Slice butternut squash in half, scoop out seeds, peel and slice into cubes. Organize on half of a baking sheet.
  3. Slice brussels sprouts in half and prepare on the opposite half of the baking sheet.
  4. Drizzle with olive oil and vinegar, and season with salt and pepper, if desired. Toss with tongs to distribute.
  5. Place within the high rack of the oven and roast for about 20 minutes, till golden brown and tender.
  6. Whereas greens are roasting, prepare dinner lentils. Mix black lentils, 2 cups water, and a pair of cups vegetable broth in a medium pot, cowl with lid, and prepare dinner for about 20 minutes, till simply barely tender, however not mushy. Enable to chill barely.
  7. Combine collectively vegan pesto, water, and vinegar in a small dish to create a dressing.
  8. Gently combine dressing and diced purple onions into lentils.
  9. Place dressed, cooked lentils on a big serving platter.
  10. Organize roasted squash and brussels sprouts, pumpkin seeds, and basil leaves (elective) over the lentils.
  11. Serve instantly.
  12. Makes 14 servings (1 cup every).

  • Prep Time: 20 minutes
  • Cook dinner Time: 20 minutes
  • Class: Salad
  • Delicacies: American

Key phrases: vegan salad, finest vegan salad, straightforward salad recipe, butternut squash salad, butternut squash

Attempt just a few of my different favourite plant-based salad recipes:

Purple Cauliflower Salad with Lemon French dressing
Mandarin, Quinoa, and Kale Bowl
Arugula Salad with Radishes and Avocado and Truffle Lemon French dressing

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