Warm Lentil Salad w/ Brussels Sprouts & Pepitas

Warm Lentil Salad w/ Brussels Sprouts & Pepitas

This warm salad is comforting and light at the same time, perfect for spring.
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Active Time: 5 minutes
Inactive Time: 20 minutes
Servings 1



  • 1/2 red onion, leeks, or shallots, diced
  • 1/2 lb brussels sprouts, quartered
  • 1/2 red bell pepper, diced
  • 1 handful of pea shoots, or dark greens or cruciferous veggies such as kale, chard, cabbage, or baby broccoli
  • 1 sweet potato, diced

Protein & Fats

  • 1/2 cup cooked lentils
  • 1/4 cup sprouted lentils
  • 1 tbsp pumpkin seeds, or sunflower seeds


  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp lemon juice
  • pinch of garlic salt, to taste


Roast the Veggies

  • Preheat the oven to 350°F and arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven.
  • Line a large sheet pan or baking sheet with parchment paper (not wax paper!) Distribute the brussels sprouts, cubed sweet potatoes, red onion, and red peppers in a single layer on the pan, giving them a little space.
  • Lightly drizzle oil on them (they don’t need much because of the parchment paper), add a pinch of salt and pepper and toss to coat with your hands.
  • Roast for 20-25 minutes, or until the squash is soft and brussels sprouts are browned. Garnish with the pecans and transfer to a pretty serving dish. Serve warm.

Assemble the Salad

  • Mix the dressing ingredients in a cup with a fork.
  • Toss the warm veggies with the pea shoots, warm cooked lentils, and dressing.


  • For instructions on sprouting lentils, check out this post.
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  1. Victoria Doll-Polanco

    This looks delicious. Love lentils; can’t wait to try it!

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