Lentil and Brussels Sprout Salad with Creamy Chia Dressing

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

  1. Preheat oven to 300°F (150°C)  and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Chop the green onions and peel the petals off the brussel sprouts.
  5. 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.
  6. Serve and drizzle with more dressing.

Creamy Chia Dressing

  1. Whisk all the ingredients together in a bowl and set aside.
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