Description
Gem-like black lentils are the start of this dramatic, colorful, gluten-free, plant-based dish, which is flavored with a pesto dressing and topped with brilliant roasted butternut squash and brussels sprouts.
Ingredients
Scale
Roasted Vegetables:
- 1 small (1 ½ pounds) butternut squash
- 1 pound brussels sprouts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- Dash salt and black pepper (optional)
Lentils:
- 1 pound black lentils, dried
- 2 cups water
- 2 cups vegetable broth
Salad:
- 1 small red onion, diced
- ¼ cup pumpkin seeds
Pesto Dressing:*
- ¾ cup prepared pesto, vegan
- 2 tablespoons water
- 1 tablespoon red wine vinegar
Garnish: (optional)
- ½ cup fresh basil leaves
Instructions
- Preheat oven to 375 F.
- Slice butternut squash in half, scoop out seeds, peel and slice into cubes. Arrange on half of a baking sheet.
- Slice brussels sprouts in half and arrange on the other half of the baking sheet.
- Drizzle with olive oil and vinegar, and season with salt and pepper, if desired. Toss with tongs to distribute.
- Place in the top rack of the oven and roast for about 20 minutes, until golden brown and tender.
- While vegetables are roasting, cook lentils. Combine black lentils, 2 cups water, and 2 cups vegetable broth in a medium pot, cover with lid, and cook for about 20 minutes, until just barely tender, but not mushy. Allow to cool slightly.
- Mix together vegan pesto, water, and vinegar in a small dish to create a dressing.
- Gently mix dressing and diced red onions into lentils.
- Place dressed, cooked lentils on a large serving platter.
- Arrange roasted squash and brussels sprouts, pumpkin seeds, and basil leaves (optional) over the lentils.
- Serve immediately.
- Makes 14 servings (1 cup each).
Notes
*Make fresh pesto using this recipe here.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American