Lentil and Brussels Sprouts Salad
with warm apricot vinaigrette

Name: Lentil and Brussels Sprouts Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 tsp Ginger, grated; 2 Tbsp Stock, any type (sub water); 2 Tbsp Apricot preserves; 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 tsp Honey; 3 Tbsp Oil, olive; 12 oz Brussels sprouts, halved; 4 Figs, quartered (sub grapes, using 4x more than listed); 1 1/2 cups Lentils, cooked (use pre-cooked lentils, or if cooking from dried, use half the amount of dried and prepare according to package directions); 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; for roasting Foil; 1/4 cup Pistachios, shelled; 8 oz Mixed greens

Active: 25 Total: 40

Original GF Paleo Vegetarian

This hearty salad with early fall fruits and vegetables last appeared in 2018. The vinaigrette features apricot preserves for a rich and smooth dressing.

Ingredients

Metric

Servings:

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, cooked - 1 1/2 cups (use pre-cooked lentils, or if cooking from dried, use half the amount of dried and prepare according to package directions)
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Foil - for roasting
Pistachios, shelled - 1/4 cup
Mixed greens - 8 oz

Prep

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)
Figs - Quarter figs.
Lentils - Drain and rinse.

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Make

Heat oven to 500F / 260C.
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.)
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.
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!

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