An Easy, Earthy Salad

24 Nov

FullSizeRenderNeed a super easy salad that’s as seasonally appropriate as it is delicious? Here’s one adapted from a Hello Fresh recipe.

  • 1/2 c French lentils, rinsed and drained
  • 1 sweet potato, cubed
  • 1 small red onion, chopped
  • 2 tsp liquid stock concentrate (or, enough regular stock to cover lentils by 2 inches, ~3 cups)
  • 1-2 c brussels sprouts, chopped
  • 1 tsp honey
  • 1 tsp Italian herbs seasoning
  • salt and pepper, to taste


  1. Preheat oven to 375F.  Whisk together olive oil, honey, and Italian herb seasoning. Put the sweet potato cubes in a medium bowl and toss with the olive oil mixture until evenly coated. Season with salt and pepper to taste. Spread on a baking sheet and bake for 20 minutes, tossing half way.
  2. Heat 1 TBS oliv oil in a pot over medium heat. Add onion and season with salt and pepper (to taste). Cook until soft and fragrant, about 5 minutes. Add lentils, stock concentrate, and enough water to cover the lentils by 2 inches. Bring to a boil, then cook at a simmer for 15-20 minutes, or until lentils are tender. Once they’re cooked, drain and return lentils to the pot. Cover to keep warm.
  3. In a medium sautee pan, heat 1 tsp olive oil over medium heat. Add the shredded brussels sprouts, season with salt and pepper, and cook for 3-minutes, until soft and a little crispy.
  4. In a small bowl, combine balsamic vinegar and a pinch of salt and pepper. Slowly whisk in 1 TBS olive oil. In a medium bowl, combine the sweet potatoes, sprouts, and lentils. Toss with the balsamic dressing. Serve warm or room temp.

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