Description
A cozy, nutrient-rich salad featuring caramelized Brussels sprouts, hearty lentils, and a tangy mustard vinaigrette perfect as a wholesome winter side or a satisfying vegetarian main dish.
Ingredients
3 cups Brussels sprouts, trimmed and halved
1 cup cooked green or brown lentils
1/4 red onion, thinly sliced
1/4 cup chopped walnuts or almonds, toasted
2 tbsp olive oil
1 tsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp maple syrup or honey
Salt and black pepper, to taste
Optional: shaved Parmesan or crumbled feta for topping
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add Brussels sprouts, cut side down, and cook until golden brown and caramelized (about 8–10 minutes).
3. Stir occasionally and season with salt and pepper.
4. Add sliced red onion and cook for another 2–3 minutes until softened.
5. Stir in cooked lentils and warm through.
6. In a small bowl, whisk together Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper to make the vinaigrette.
7. Pour the vinaigrette over the warm salad and toss gently to coat.
8. Top with toasted nuts and cheese if desired.
9. Serve warm as a main or side dish.
Notes
Use pre-cooked or canned lentils to save time.
Add chopped kale or arugula for extra greens.
This salad pairs wonderfully with roasted chicken or salmon.
For a vegan option, skip the cheese and add avocado or extra nuts for creaminess.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 5mg
Keywords: warm brussels sprout salad, lentil salad, winter salad, healthy salad, vegetarian, high protein, dijon vinaigrette