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??