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Vegan lentil salad with roasted Brussels sprouts

    plate of lentil salad from side
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    This vegan lentil salad combines earthy lentils with flavorful roasted Brussels sprouts, mushrooms and grapes. It’s incredibly easy to make and so versatile in how you enjoy it. Healthy delicious.

    plate of lentil salad from side

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    There have been a few times in the last year or two that I have had lentils and reminded myself I really should make them more often. They’re as easy as rice to cook and very versatile in how you use them.

    A recent favorite is my baked swordfish and asparagus with lentils and chermoula, based on something we had in a local restaurant. But I’ve also made used them in simple salads like my French lentil salad with feta.

    vegan lentil salad with roasted Brussels sprouts, grapes and mushroom viewed from overhead

    Using Brussels sprouts

    Now we’re getting Brussels sprouts in our veg box and in the store, it’s reminded me to make more of this often un-loved veg. I imagine for many it’s thanks to having them boiled and overcooked as a child.

    But they make a great slaw as in my sweet potato tacos and my bacon and Brussels sprouts soup is so tasty too. Another great way to get the best of them is roasted.

    Put the two ideas together and I came up with this vegan lentil salad with roasted Brussels sprouts. It’s really easy to make and is a tasty combination of earthy flavors with just that touch of sweet from the grapes.

    vegetables on baking sheet ready to cook

    I think it’s fair to say that “if in doubt, roast” is a great motto for many foods. It’s a cooking method that’s both easy and brings out the flavor and works with so many things.

    Here I’ve roasted some Brussels sprouts, mushrooms and grapes, all of which are better for it.

    cooked vegetables on baking sheet

    Steps to make this vegan lentil salad

    While roasting is maybe longer than some other cooking methods, it’s hands off cooking so really easy. And here it’s made a little quicker given the Brussels sprouts and mushrooms are sliced ​​up. All you do is:

    • Slice the Brussels sprouts and mushrooms.
    • Toss them and the grapes with a simple balsamic dressing and roast.
    • Meanwhile, bring the lentils to a boil and simmer until tender.
    • Combine the roasted veg and grapes with the cooked drained lentils and almonds then serve.
    close side view of vegan lentil salad with roasted Brussels sprouts showing roasted grapes on top

    I like this salad served warm, but it’s also robust enough to work well cold, such as in a lunch box. You can have it on it’s own as a main or serve it as a side – there’s enough going on there to be interesting but not so much to dominate your plate.

    This vegan lentil salad with roasted Brussels sprouts is an easy and tasty dish that’s perfect for so many different occasions. Earthy flavors that work so well, it’s a healthy, hearty plate (or bowl) of goodness.

    plate of vegan lentil salad with roasted Brussels sprouts from overhead

    Try these other tasty fall salads:

    plate of vegan lentil salad with roasted Brussels sprouts

    Print Recipe

    Vegan lentil salad with roasted Brussels sprouts

    This easy warm or cold salad is a tasty combination of lentils, roast veggies, roast grapes and an easy dressing. Great as a side or main in itself.

    Prep Time10 mins

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    Cook Time20 mins

    Total Time30 mins

    Race: Lunch or Hand, Side Dish

    Kitchen: American

    Services: 2 (or 1 ace hand)

    calories: 435calories

    Author: Caroline’s Cooking

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    Ingredients

    • 6 oz brussels sprouts 225g
    • 4 oz mushrooms 115g
    • 4 oz grapes 115g
    • 1 pinch salt
    • 1 pinch pepper
    • 2 tablespoon olive oil
    • 1 tablespoon balsamic vinegar
    • ¼ teaspoon Dijon mustard
    • ½ cup green lentils 95g
    • 2 tablespoon sliced ​​almonds

    Instructions

    • Preheat oven to 400F/200C.

    • Trim the end off the Brussels sprouts and peel off any tough/damaged outer leaves. Thinly slice them through the core (ie top to bottom).

    • Slice the mushrooms into medium slices (roughly 4 per mushroom, depending on size. Put the Brussels sprouts, mushrooms and grapes on a sheet pan in a single layer. Season lightly with salt and pepper.

    • Blend together the oil, balsamic vinegar and mustard and drizzle it over the vegetables and grapes. Toss them together then roast for approximately 20 minutes. The Brussels sprouts should be tender and starting to brown, and the mushrooms slightly drying.

    • Meanwhile, boil the lentils according to packet instructions. Generally this means covering with plenty water, bringing to a boil and simmering for approximately 20 minutes. The lentils should be tender but try not to overcook as they will go musky. Drain and set aside.

    • Once the lentils and vegetables are cooked, combine them along with the sliced ​​almonds. Serve either warm or room temperature. Note, if it seems dry make up a little extra dressing and drizzle over.

    Nutrition

    calories: 435calories | Carbohydrates: 50g | protein: 18g | Fat: 19g | Saturated Fat: 2g | Sodium: 56mg | Potassium: 1119mg | fiber: 19g | Sugar: 14g | Vitamin A: 680UI | Vitamin C: 77.3mg | Calcium: 93mg | Iron: 5.4mg

    See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.

    Remember to pin for later!

    This vegan lentil salad combines earthy lentils with flavorful roasted Brussels sprouts, mushrooms and grapes.  It's incredibly easy to make and so versatile in how you enjoy it.  Healthy delicious.  #vegansalad #lentilsalad #Brusselssprouts
    This vegan lentil salad combines earthy lentils with flavorful roasted Brussels sprouts, mushrooms and grapes.  It's incredibly easy to make and so versatile in how you enjoy it - have it as a side, lunch, either warm or room temperature.  Healthy delicious.  #lentilsalad #vegan #roastedvegetables

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