Fall Lentil Salad with a Lemon-Shallot Vinaigrette

Salad:

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

Lemon-Shallot Dressing:

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