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Fall Lentil Salad with a Lemon-Shallot Vinaigrette

Fall Lentil Salad with a Lemon-Shallot Dressing to bring all the best and brightest Fall flavours together.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings as a meal / 4 as a side dish
Author Samantha @MyKitchenLove

Ingredients

Salad:

  • 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

Lemon-Shallot Dressing:

  • 1/4 cup olive oil*
  • 1 lemon juiced
  • 1 tsp dijon mustard
  • 1 small shallot peeled and finely chopped
  • salt and pepper

Instructions

  1. Combine beets, carrots, brussels sprouts, lentils, pumpkin seeds and goat's cheese together (or layer in lines as shown in photos).
  2. 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.
  3. Drizzle dressing over salad.

Recipe 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.