Warming Lentil Salad with Sweet Potato, Brussels Sprouts, and Feta Cheese

Ingredients

Roasted Vegetables:

• 2 medium sweet potatoes, peeled and diced
• 1 bag/container of Brussels sprouts, halved
• 2 red onions, thinly sliced
• 1–2 tbsp olive oil
• Salt

Lentils:

• 2 dl (about 1 cup) green lentils
• 5 dl (about 2 cups) water or vegetable broth (as per package instructions)

Dressing:

• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1–2 tbsp Dijon mustard
• Salt and pepper to taste

Salad:

• 4 handfuls kale, chopped and stems removed
• ½ dl (about ¼ cup) chopped pecans
• ½ package crumbled feta cheese

Instructions

• Roast the vegetables: Preheat your oven to 200°C (400°F). Place the sweet potatoes, Brussels sprouts, and red onions on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25 minutes, or until golden and tender.
• Cook the lentils: Boil the lentils in water or vegetable broth for about 20 minutes, or until tender but not mushy. Let cool slightly.
• Prepare the pecans: Chop the pecans while the lentils cook and the vegetables roast.
• Make the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
• Assemble the salad: Place the kale in a large bowl with a pinch of salt and a drizzle of olive oil. Massage the kale for about a minute until it softens. Add the cooked lentils, roasted vegetables, and the dressing. Toss everything together. Top with pecans and crumbled feta cheese.

Enjoy this warming and nourishing salad as a meal on its own or as a hearty side dish. Perfect for embracing the cozy flavors of the season!