This Fall Lentil Salad with a Lemon-Shallot Dressing came up as the result of a much too indulgent weekend. You know the one? Too much food that was ordered or packaged and not fresh. Perhaps a bit too much wine one night. All in all the weekend was packed with many calories and my pants either needed to be let out or I need some salad in my life stat. I actually become quite unhappy with consuming too many meals that are not home cooked. I realize that makes me super weird since most people are looking for reasons to eat out, but it really gets to me and I immediately notice a difference in the health of my family and to be perfectly frank, the behaviour of my kids.
Meals at home mean more time together chatting at the table, learning more about each other and letting my kids learn about themselves too. The distractions of a restaurant are significant as well as frequent. I find it difficult to keep all 3 kids content and in their seats as well as eat anything (two 3 year olds and a baby will do that I guess). Z&I (twins) are at an age where they’re really starting to remember foods, eating sensations (smell, textures, in addition to tastes), and in being twins are looking to form further self-identities. This makes each and every meal an exciting way to figure out what they like or don’t like about the food presented to them and how they’re similar or different. I’m sure the fact that we don’t have the same staple dishes week in and week out helps keep meal time stimulating for them. Except those weeks where we rotate mac and cheese with grilled cheese 😉
With Fall comes a bit of a lack of leafy greens that I like in my salad (sorry kale). I do love, love, love me some brussels sprouts and since they’re parked next to the goat’s cheese I thought I could get away with having them in this salad. Apparently they’re still a no-go for my husband, which is a shame for him, but a score for me. If you’re highly against BS (hahahaha, Brussels Sprouts) then I’d substitute any cabbage or leafy green you like that is in season (kale, swiss chard, etc.).
This Fall Lentil Salad and the tangy toothsome Lemon-Shallot Dressing made me feel like I was getting way more nutrients and replenishing what I’d lost over my indulgent weekend. Do you have a family favourite salad? We don’t do Caesar salad since I haven’t found a way to make the dressing taste authentic without adding raw egg (which I’m nervous about giving to my kids to eat). Any recommendations?
Samantha @MyKitchenLove
Yields 2 servings as a meal / 4 as a side dish
Fall Lentil Salad with a Lemon-Shallot Dressing to bring all the best and brightest Fall flavours together.
10 minPrep Time
10 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 2 small beets, peeled and cut into small matchsticks (as shown in photos)
- 2 medium carrots, peeled and cut into small matchsticks (as shown in photos)
- 1/2 lbs (226 grams) brussels sprouts, trimmed and shredded
- 1 x 14 oz (330 ml) can lentils, rinsed and drained
- 1/2 cup toasted pumpkin seeds (toss with olive oil, salt and paprika and bake at 325°F for 15-20 minutes)
- 100 grams crumbled goat's cheese
- Optional garnishes: chopped parsley, lemon wedges
- 1/4 cup olive oil*
- 1 lemon, juiced
- 1 tsp dijon mustard
- 1 small shallot, peeled and finely chopped
- salt and pepper
Instructions
- Combine beets, carrots, brussels sprouts, lentils, pumpkin seeds and goat's cheese together (or layer in lines as shown in photos).
- In a small bowl or jar, add olive oil, lemon juice, dijon mustard, and shallot. Season lightly with salt and pepper. Whisk or shake ingredients together until fully combined.
- Drizzle dressing over salad.
Notes
* I like my salad dressings on the tangy side (read with more acid than normal). Taste the dressing before serving and if it's too tart add more olive oil by the tablespoon (whisking between additions to fully combine) until desired level of tang has been reached.
Enjoy!
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