Loaded Lentil Salad
with Honey-Roasted Sweet Potatoes and Brussels Sprouts
French lentils are one of our favorite legumes. Although small, they pack a mighty nutritional punch with calcium, iron, phosphorous, and vitamins A and B. Our chefs tossed them with golden brown Brussels sprouts, honey-roasted sweet potatoes, and feta cheese for a pop of color, sweetness, and creaminess.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Herbes de Provence
Veggie Stock Concentrate
Not included in your delivery
Wash and dry all produce. Preheat oven to 425 degrees. Peel and cut sweet potato into ½-inch cubes. Halve, peel, and finely chop red onion. Trim, halve, and thinly slice Brussels sprouts into shreds.
Combine sweet potatoes, Herbes de Provence, 1 tsp honey, a large drizzle of olive oil, and a pinch of salt and pepper in a medium bowl. Spread onto a foil-lined baking sheet, and roast 11-13 minutes. Toss and roast until golden brown, another 11-13 minutes.
Heat a drizzle of olive oil in a medium pot over medium heat. Add onion and toss until softened, 4-5 minutes. Add lentils, stock concentrate, and enough water to cover lentils by 2 inches. Bring to a boil, then reduce to a low simmer until tender, 15-20 minutes.
Add a large pinch of salt to lentils for the final 5 minutes. Drain, return to pot, and cover to keep warm. Heat a drizzle of olive oil in a medium pan over medium heat. Add Brussels sprouts and toss until slightly golden brown, 4-5 minutes. Season with salt and pepper.
Whisk together balsamic vinegar and a large drizzle of olive oil in a large bowl. Season to taste with salt and pepper. Toss in lentils, Brussels sprouts, and roasted potatoes. Season to taste with salt and pepper.
Serve topped with a sprinkle of feta cheese and pepitas. Enjoy!