Roasted Veggie Lentil Salad

dishingouthealth.com

Nicole S

subheading: Salad:

1 cup brown or green lentils

2 garlic cloves, peeled

1 bay leaf

1 tsp. kosher salt, divided

1 lb. Brussels sprouts, trimmed and halved

4 cups peeled and cubed butternut squash (from 1 medium butternut squash)

1 small (or ½ large) red onion, cut into 1x1-inch chunks

5 to 6 sprigs fresh thyme

3 Tbsp. extra-virgin olive oil

1 tsp. ground coriander

½ tsp. paprika

½ tsp. cracked black pepper

2 to 4 oz. goat cheese, crumbled (amount depending on preference)

¼ cup toasted pumpkin seeds (optional)

subheading: Maple-Mustard Dressing:

2 Tbsp. apple cider vinegar

1 Tbsp. maple syrup

1 Tbsp. Dijon mustard

¼ cup extra-virgin olive oil

¼ tsp. each kosher salt and cracked black pepper

Directions at dishingouthealth.com

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