Lentil and Brussels Sprout Salad with Creamy Chia Dressing

Name: Lentil and Brussels Sprout Salad with Creamy Chia Dressing
Prep time: 15 min
Cook time: 20 min
Yield: 6 portions
Ingredients: 250 mL Puy Lentils; 625 mL vegetable broth; 2 bay leaves; 125 mL cranberries sweetened with apple juice; 1 cup pecans; 60 mL maple syrup; 10-20 Brussels sprouts; 2 green onions; Sea salt and pepper (to taste); 60 mL olive oil; 30 mL apple cider vinegar; 30 mL nutritional yeast; 5 mL whole black ProactivChia seeds; 30 mL maple syrup; Sea salt and pepper (to taste)

Best Health

This super salad is packed with antioxidants.

Did you know that Brussels sprouts contain more vitamin C than oranges? Combine them with fibre-rich lentils and tangy cranberries, and get your fill of goodness with this nutrient-dense, delicious salad.

Recipe supplied by PRANA.

Photo Credit: Prana

Servings	Prep Time	Cook Time
6portions	15 minutes	20 minutes

Servings	Prep Time
6portions	15 minutes

Cook Time

20 minutes

Course Dinner, Lunch
Cuisine Grains, Salads, Vegetables

Ingredients

Salad
250 mL Puy Lentils
625 mL vegetable broth
2 bay leaves
125 mL cranberries sweetened with apple juice
1 cup pecans
60 mL maple syrup
10-20 Brussels sprouts
2 green onions
Sea salt and pepper to taste
Creamy Chia Dressing
60 mL olive oil
30 mL apple cider vinegar
30 mL nutritional yeast
5 mL whole black ProactivChia seeds
30 mL maple syrup
Sea salt and pepper to taste

Servings: portions

Units:

Ingredients

Salad
250 mL Puy Lentils
625 mL vegetable broth
2 bay leaves
125 mL cranberries sweetened with apple juice
1 cup pecans
60 mL maple syrup
10-20 Brussels sprouts
2 green onions
Sea salt and pepper to taste
Creamy Chia Dressing
60 mL olive oil
30 mL apple cider vinegar
30 mL nutritional yeast
5 mL whole black ProactivChia seeds
30 mL maple syrup
Sea salt and pepper to taste

Servings: portions

Units:

Course Dinner, Lunch
Cuisine Grains, Salads, Vegetables

Instructions

Salad

Line a baking sheet with parchment paper and spread the pecans across it. Pour the maple syrup all over and add a large pinch of sea salt and lightly stir. Roast them in the oven for 12 minutes at 300° F. Set aside.
Bring the lentils, broth (or salt water), and bay leaf to a boil in a small saucepan. Cover and simmer for 15 to 20 minutes on low heat or until lentils are al dente. Strain and set aside, keeping them warm.
Chop the green onions, and peel the leaves off the Brussesl sprouts. In a large bowl, combine the cranberries, lentils, green onion and half of the dressing. Gently add the Brussels sprout leaves. Add the caramelized pecans on top.
Add the remaining dressing and serve.

Creamy Chia Dressing