5.0 from 9 votes
Fall Lentil Salad with a Lemon-Shallot Vinaigrette
Fall Lentil Salad with a Lemon-Shallot Dressing to bring all the best and brightest Fall flavours together.
Prep Time
10 mins
Total Time
10 mins
Servings: 2 servings as a meal / 4 as a side dish
Course:
Salad
Cuisine:
Vegetarian
Ingredients
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
Notes
- * I like my salad dressings on the tangy side (read with more acid than normal). Taste the dressing before serving and if it's too tart add more olive oil by the tablespoon (whisking between additions to fully combine) until desired level of tang has been reached.