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–+ servings

Lentil Salad with Fennel

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Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 3 beets peeled and chopped
  • 1 sweet potato peeled and chopped
  • 2 tbsp olive oil
  • 1 fennel bulb
  • 1 1/2-2 cups cooked brown lentils. I use the refrigerated cooked lentils from Trader Joes
  • 1/2 cup mixed fresh herbs, chopped- parsley mint and dill
  • 1/3 cup pumpkin seeds

Maple Dijon Dressing

  • 3 tbsp olive oil
  • 1/2 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp white wine vinegar
  • Salt & pepper

Directions

  1. Preheat the oven to 400 F.
  2. Peel and dice the beets and sweet potatoes into 1" pieces. Add them to a sheet pan and toss with 2 tbsp of olive oil and a pinch of salt.
  3. Bake for 35-40 minutes, flipping halfway through.
  4. While that bakes, thinly slice your fennel bulb using a sharp knife or mandolin.
  5. Add the lentils to a salad bowl with the shaved fennel, roasted sweet potatoes & beets, chopped herbs and pumpkin seeds.
  6. Prepare the dressing on the side. Combine the olive oil, dijon, maple, vinegar, and salt & pepper together in a jar or small bowl.
  7. Pour over the salad and toss together. Adjust salt to taste.
  8. Serve as is or with crumbled feta or goat cheese.
  9. Leftovers can be refrigerated for up to 4 days.