First orders ship to the USA & Canada free with MAKEITGRAIN

Fall Lentil & Roasted Vegetable Salad




Surprise holiday guests with this delicious salad for your next family gathering. It's the perfect addition to the fall table, complete with brussels sprouts, a killer dressing, and sweet roasted yams.

Purchase our GRAIN Laird Lentils for this recipe here.

Fall Lentil & Roasted Vegetable Salad:

1 cup Laird lentilssoaked in cold water for 4-6 hours
1 orange yam, peeled and cubed
1 large red onion, peeled and chopped
1-2 tbsp olive oil, for roasting
1/2 tsp salt, for roasting
8 large raw Brussels sprouts, washed and shredded
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
juice of one fresh lemon 
5-6 fresh basil leaves, ribboned

Balsamic Soy Vinaigrette: 

1 cup olive oil
1/2 cup balsamic vinegar
3-4 tbsp soy sauce or Tamari  

Start by soaking the lentils, giving either overnight or the good part of the day to soak them (4-6 hours is usually adequate). To cook, put up a vegetable steamer full of enough water to steam for 20-25 minutes to boil. Rinse the soaked lentils in plenty of cold water and cook them in the steamer with the lid on (turn the water to a rolling boil once the water reaches full boil). When the lentils are tender, but still firm, remove them from the steam heat and set aside in a bowl to cool for a few minutes.

While the lentils are cooking, heat the oven to 425 degrees and oil a flat baking tray. Toss the chopped yam & red onion in the oil and salt and lay flat on the baking tray. Bake at 425 degrees until golden, about 30 minutes, being sure to flip at the 15 minute mark to ensure evenness.

Once the cooking gets underway, shred your Brussels sprouts and mince the fresh herbs. Prepare the dressing - measuring out your ingredients in a clean jar or container and stirring with a fork or a whisk. You can also add the lid and give the whole jar a vigorous shake. While the lentils are still warm, toss them in a little of the dressing – this will coat the lentils in flavour before they cool. 

Once the veggies are done, remove from the oven and allow to cool. When all of the ingredients each room temperature, toss everything together, adjusting the amount of dressing you use to taste.


Stay in touch.