Lentil Harvest Glow Salad with Warm Shallot Citrus Vinaigret

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 lb brussels sprouts, halved + ends trimmed + cut into half or thirds

12-14 oz diced butternut

4 cups packed chopped fresh kale (center rib removed and torn into bite size pieces)

¼ cup pomegranate arils

½ cup roasted pecans or walnuts

2-3 tbsp extra-virgin olive oil (to toss the veggies)

½ tsp smoked paprika

½ tsp garlic powder

½ tsp ground cumin

½ tsp sea salt

½ tsp black pepper

½ cup green lentils or Puy lentils (rinsed and soaked for 30 minutes to cut cooking time)

1 cup veggie broth or water

2 small shallots, sliced

1 regular orange, (1 tbsp zest and 1/4 cup juice)

2 tbsp maple syrup or honey

2 tbsp apple cider vinegar

¼-½ tsp cayenne, as needed

2 tsp whole grain mustard

2 tbsp e.v olive oil

Directions

Preheat the oven to 425°F.

Add the brussels sprouts to one half of a large sheet pan. And add diced butternut to the other side. Drizzle generously with olive oil and toss to coat. Spread them out into a single layer. If it gets crowded use two sheet pans. Season with a pinch of salt. Roast for 20-25 minutes, or until crisp and tender.

While the veggie roast prep the dressing and cook the lentils. Combine veggie broth and lentils, bring it up to a boil. Simmer until the lentils are cooked, but not mushy. May take 8-15 minutes. Check frequently for tenderness. Once cooked drain. Toss the garlic powder, paprika, cumin, salt and pepper. Mix well. Cover and set aside.

Heat a medium sized skillet to medium heat. Add 1 tablespoon of olive oil and add the shallots, cook for 2 minutes. Pour in the apple cider, orange juice, maple syrup. Bring to a boil. Reduce the heat to medium-low and simmer for about 2-3 minutes until the shallots are slightly soft.

Take the pan off the heat and whisk in the orange zest, cayenne and mustard. Slowly drizzle the remaining olive oil. Season with salt and black pepper to taste.

In a large bowl toss the chopped kale with ¾ of the vinaigrette, this helps the kale soften and makes it easier to eat. Add the roasted butternut, Brussels sprouts to the bowl and the seasoned lentils. Gently toss. Arrange the salad onto a platter. Top with pomegranate arils, pecans. Spoon the remaining vinaigrette over top. Serve.