Fall Lentil Salad with a Lemon-Shallot Vinaigrette

Salad:

• 2 small beets peeled and cut into small matchsticks (as shown in photos)
• 2 medium carrots peeled and cut into small matchsticks (as shown in photos)
• 1/2 lbs 226 grams brussels sprouts, trimmed and shredded
• 1 x 14 oz 330 ml can lentils, rinsed and drained
• 1/2 cup toasted pumpkin seeds toss with olive oil, salt and paprika and bake at 325°F for 15-20 minutes
• 100 grams crumbled goat's cheese
• Optional garnishes: chopped parsley lemon wedges

Lemon-Shallot Dressing:

• 1/4 cup olive oil*
• 1 lemon juiced
• 1 tsp Dijon mustard
• 1 small shallot peeled and finely chopped
• salt and pepper