Roasted Veggie and Lentil Spring Mix Salad


This is a well-balanced meal that will leave you satisfied. It includes some cruciferous veggies and brown lentils ~ and is served over spring mix seasoned with a light and slightly sweet vinaigrette dressing.


Serves 4

Roasted Vegetable Ingredients:
  • 1 cup brussels sprouts, cut in half
  • 1 cup carrots, large diced
  • 1 cup red potatoes, large diced
  • 1 cup parsnips, large diced
  • 1 cup red onion, cut into 1-inch pieces
  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
Lentil Ingredients:
  • 1 cup brown lentils, rinsed
  • 2 1/2 cups water
  • 1/2 cup white wine
  • 1 carrot, whole
  • 1 celery, whole
  • 1 bay leaf
  • Salt and pepper to taste
Salad and Dressing Ingredients:
  • 16 oz spring mix
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp raw honey
  • 1/2 tsp salt
  • Dash of black pepper
Directions:
  1. Preheat oven to 400 degrees. Line two baking sheets with foil.
  2. Vegetables: Peel and cut vegetables. Place veggies in large mixing bowl, along with olive oil and seasonings, and toss. Spread veggies on baking sheets, single layer, and place in preheated oven; roast about 30-40 minutes, or until veggies are tender. (Set aside large bowl for use in step 4.) 
  3. Lentils: In a medium sauce pan, bring 2 1/2 cups of salted water, wine, lentils, carrot, celery and bay leaf to a boil; reduce heat and simmer for 30 minutes. Drain. Season with salt and pepper to taste. Add lentils and roasted vegetables to a large bowl; stir with wooden spoon until combined.
  4. Salad and Dressing: Place spring mix in medium bowl. Whisk all salad dressing ingredients together in a small mixing bowl. Pour over spring mix and toss to evenly coat.
  5. Arrange Plates: Divide the spring mix among 4 plates or bowls. Top with vegetable and lentil mixture, and serve??

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