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Lentil and Brussels Sprouts Salad
with warm apricot vinaigrette

Active: 25 min Total: 40 min
This hearty salad with early fall fruits and vegetables was first featured 2016. At that time the vinaigrette was made with dried apricots, but this time around we're using apricot preserves for a more rich and smooth dressing.
Tags

Ingredients

Metric
Servings:
4
Warm Apricot Vinaigrette:
  • Ginger - 1/2 tsp, grated
  • Stock, any type - 2 Tbsp (sub water)
  • Apricot preserves - 2 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp
Lentil and Brussels Sprouts Salad:
  • Brussels sprouts - 12 oz, halved
  • Figs - 4, quartered (sub grapes, using 4x more than listed)
  • Lentils, pre-cooked - 1 1/2 cups, drained and rinsed (look for canned or vacuum-packed)
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Foil - for roasting
  • Pistachios, shelled - 1/4 cup
  • Mixed greens - 8 oz

Nutrition Facts

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Prep

  1. Ginger / Brussels sprouts - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Figs - Quarter figs.
  3. Lentils - Drain and rinse.

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Make

  1. Heat oven to 500F / 260C.
  2. Toss Brussels sprouts in cooking oil and balsamic vinegar (the portion for the salad). Season with some salt and pepper and spread on a sheet pan. Cover tightly with foil and ‘steam’ in oven for 10 minutes. After 10 minutes remove the foil and continue roasting until golden and tender, 10 to 12 minutes more. (For tips, check out this video on roasting vegetables at high temps.)
  3. While Brussels sprouts roast, make vinaigrette by combining stock, apricot preserves, balsamic vinegar (the portion for the vinaigrette), mustard, and honey in a small microwave-safe bowl. Cover the bowl with a paper towel and microwave until the vinaigrette is hot ~60 seconds, stirring once in the middle of cooking. (Alternatively, you can heat the vinaigrette in a small saucepan over medium-high heat.) Whisk in olive oil and ginger. Allow to cool for a few minutes before serving.
  4. When Brussels sprouts are finished roasting, combine them with figs, lentils, pistachios, and greens. Toss with warm apricot vinaigrette or serve vinaigrette on the side to dress salads at the table. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (66)
Gluten-free (2)
Paleo (16)
Vegetarian (12)

55 reviews

It was a split vote, my SO didn't like the sweet taste or the figs. Over on my side, I never been much of a salad, person and yet with this dish I found it delightful and ended up eating all my share.

By: Genepher
Posted: Aug 01, 2020
Diet: Vegetarian
0 Helpful

If you cube the chicken and sub orange marmalade for apricot preserves you've got yourself a pretty great (light) version of orange chicken. We served ours with fried rice and it was delish!

By: Gloria
Posted: Jun 03, 2020
Diet: Original
0 Helpful

This was very good but my husband said he would have liked rice with it. I don't need a starch but I guess for him I will have to make add it next time!

By: Victoria
Posted: Nov 14, 2019
Diet: Original
0 Helpful

Everyone gobbled up the chicken, and my 4 yr old even loved the salad. Felt like the meal was missing a starch but it was a nice light meal on a hot summer day.

By: L
Posted: Jul 19, 2019
Diet: Original
0 Helpful

Needed a starch side dish, like rice or potatoes.

By: Harlan
Posted: Jul 14, 2019
Diet: Original
0 Helpful

Apricot sauce was very good.

By: Crystal
Posted: May 14, 2019
Diet: Original
0 Helpful