Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad
Roasted Vegetable & Lentil Salad
Serves 4


1 medium sweet potato, diced into 1 inch cubes
1 red beet, peeled and diced into 1 inch cubes
1 small delicata squash, cut in half lengthwise, seeds scooped out and cut into 1/2 moons
4 cups Brussels sprouts, washed and halved
2 Tbsp avocado oil
Pink Himalayan Salt

1/4 cup tahini
1 Tbsp maple syrup
1/4 cup warm water
1/8 tsp cayenne Pepper (leave out if you don’t like spice)
1/8 tsp Pink Himalayan Salt

2 cups cooked lentils (I use the pre-cooked lentils from Trader Joe’s!)
8 cups baby spinach (chopped)
¼ cup pumpkin or sunflower seeds, toasted on stove for topping
Pink Himalayan Salt and fresh ground pepper, to taste


1. Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.
2. Combine the diced sweet potato, beets and Brussels in a bowl. Add avocado oil and season with salt. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
3. While the vegetables roast, combine the tahini, maple syrup, water, cayenne pepper and salt in a jar. Seal with a lid and shake well to mix. Set aside.
4. Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
5. Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing and top with toasted pumpkin seeds. Enjoy!

{Rachel’s Suggested Wine Pairings}

Sancerre from the Loire Valley in France
Gruner Veltliner from Austria
Picpoul from Languedoc, France
Riesling from Mosel or Rheingau, Germany