Lentil and Brussels Sprout Salad with Creamy Chia Dressing
Lentil and Brussels Sprout Salad with Creamy Chia Dressing
Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 6 servings
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.
Ingredients
Salad
- 1 cup Puy lentils
- 2 1/2 cups vegetable broth
- 2 bay leaves
- 1/2 cup PRANA organic cranberries, sweetened with apple juice
- 1 cup PRANA organic raw pecans
- 1/4 cup maple syrup
- 12 brussel sprouts
- 2 green onions
- sea salt and ground pepper, to taste
Creamy Chia Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1 tsp PRANA organic whole black ProactivChia seeds
- 2 tbsp maple syrup
- sea salt and ground pepper, to taste
Preparation
Salad
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Spread the pecans on the prepared baking sheet and drizzle the maple syrup on them. Add a generous pinch of sea salt and mix lightly. Place in preheated oven to roast for 12 minutes. 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, set aside and keep warm.
- Chop the green onions and peel the petals off the brussel sprouts.
- In a large bowl, combine the cranberries, lentils, green onion and half of the dressing and mix well. Add the brussel sprout leaves and mix again carefully. Sprinkle with caramelized pecans.
- Serve and drizzle with more dressing.
Creamy Chia Dressing
- Whisk all the ingredients together in a bowl and set aside.
