Simple Salad with Warm Roasted Veggies
Simple, nourishing and satisfying. Warm roasted vegetables and lentils on a bed of spinach and topped with pomegranates and a touch of feta (optional). For extra flavor serve withLemony Tahini Sauce orEasy Balsamic Vinaigrette.
Recipe type: Dinner, Veggies, Salads
Cuisine: Gluten-Free, Vegan, Vegetarian
Roasted Vegetables. (will give you some for a salad and extra for another day)
  • 1 carton or bag of Brussel sprouts, cut off ends and halve
  • 1 package pre-cubed butternut squash
  • 1 package pre-cut cauliflower
  • 1 cup dried lentils
  • Avocado oil
  • Kosher Salt
  • Pepper
  • 1-2 cups Fresh baby spinach
  • ¼ cup Pomegranates
  • ¼ cup Feta (optional)
Roasted Veggies
  1. Preheat oven to 400 degree F, and line baking sheets with parchment paper.
  2. One type of vegetable at a time, toss vegetables in a small amount of avocado oil. Place in single layer on baking sheet. Sprinkle with salt and pepper.
  3. Bake for: Brussel Sprouts 30-40 Minutes, or until crispy ; Butternut Squash: 30-40 minutes or until tender and slightly crispy, time depends on size of cubes; Cauliflower, 30-40 minutes or until tender and crispy on edges;
  4. Prepare lentils according to package. I cooked mine in boiling water for approximately 30 minutes.
  1. Place spinach in a bowl or on a plate. Top with roasted veggies, lentils, feta and pomegranates.
  2. Optional: Serve with Lemony Tahini Sauce or Easy Balsamic Dressing
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