Vegan lentil salad with roasted Brussels sprouts

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.

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There have been a few times in the last year or two that I have had lentils and remind 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.

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.

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.

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.

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.

Try these other tasty fall salads:

• Butternut squash wild rice salad with cranberries and fennel
• Beet apple salad with maple vinaigrette
• Fall farro salad with roasted squash, radicchio and apple
• Plus get more ideas for make ahead salads and fall recipes. 

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

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