Roasted Veggie Lentil Salad with Maple-Mustard Dressing

Ingredients

• green lentils200 g
• garlic cloves — peeled2 ea
• bay leaf1 ea
• Brussels sprouts — trimmed and halved450 g
• medium butternut squash — peeled and cut into cubes1 ea
• small red onion — cut into 2.5 cm chunks1 ea
• fresh thyme6 sprig
• extra-virgin olive oil — divided105 ml
• ground coriander — 1 tsp2.5 g
• paprika — ½ tsp1.3 g
• goat cheese — crumbled85 g
• toasted pumpkin seeds35 g
• apple cider vinegar — 2 tbsp40 ml
• maple syrup — 1 tbsp20 ml
• Dijon mustard1 tbsp
• kosher salt — 1 ¼ tsp; divided7.5 g
• black pepper — divided0.75 tsp

Method

1. In a medium pot, combine lentils, 4 cups of water, garlic, bay leaf, and 1/2 tsp. salt; bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 to 30 minutes, until lentils are tender. Drain any excess water, and discard bay leaf.
2. Meanwhile, preheat oven to 425°F (220°C). Add Brussels sprouts, butternut squash, red onion, and thyme sprigs to a large rimmed baking sheet. Drizzle with olive oil, and season with coriander, paprika, remaining 1/2 tsp. salt, and black pepper; toss well to coat. Roast for 40 minutes, tossing once midway through. Discard thyme sprigs (they should be mostly bare).
3. Prepare Maple-Mustard Dressing by combining vinegar, maple syrup and mustard in a glass jar or small mixing bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with salt and pepper.
4. Combine lentils and roasted veggies in a large serving bowl or platter. Add half of dressing and toss to combine. Drizzle remaining dressing overtop, and garnish with goat cheese and toasted pumpkin seeds.