Serves 6-8
This salad is a festive holiday side dish, especially if you have vegetarians around your table. Adding lentils to the roasted vegetables gives it a boost of flavor, texture and protein. Easily made ahead, it is also delicious served warm or at room temperature.
1 cup French (Puy) or black lentils
2 garlic cloves, peeled
1 bay leaf
1 teaspoon kosher salt
1 lb. Brussels sprouts, trimmed and halved
4 cups peeled and cubed butternut squash (from 1 medium butternut squash)
1 small red onion, sliced
1 tablespoon minced fresh thyme
3 tablespoons olive oil
1 teaspoon ground coriander
½ teaspoon paprika
½ teaspoon black pepper
2 tablespoons golden balsamic vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
¼ cup extra-virgin olive oil
salt & pepper, to taste
¼ cup toasted pumpkin seeds
2 to 4 oz. Point Reyes Bay Blue, crumbled
Preheat oven to 425ºF.
In a large pot, combine lentils, 4 cups water, garlic, bay leaf, and a teaspoon salt; bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
In a large bowl, combine squash, Brussels sprouts, red onion, and thyme olive oil and spices. Toss until well combined. Place on parchment lined baking sheet. Bake for 30-40 minutes, until Brussels sprouts and squash are fork-tender. Stir a couple of times as the veggies cook.
In a small bowl, whisk together vinegar, maple syrup and Dijon. Slowly add olive oil, while continuing to whisk. Add salt & pepper to taste.
Assemble salad:
Combine lentils and roasted veggies in a large bowl or serving platter; toss with half of the dressing. Drizzle remaining dressing on top, and garnish with Bay Blue and pumpkin seeds.
