Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing

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This Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing is the ultimate hearty and nourishing salad! A bed of baby spinach, a handful of sweet cherry tomatoes, perfectly roasted herbed potatoes and brussel sprouts is combined with protein-packed warming lentils. It’s then drizzled with a delightfully creamy, rich and tangy Maple Dijon Cream Cheese Dressing! Naturally vegan & gluten free.

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Like I said in my last recipe post featuring potatoes, I love potatoes. My absolute favourite are mini gem potatoes! Not only are they super cute and fun to eat, but they are perfect for roasting. The skin gets are crispy with a slight chew and the inside is soft and creamy. You know what also is delicious roasted? Brussel sprouts! I know a lot of people hate brussel sprouts but you guys, this cute little mini cabbage lookin’ vegetable is absolutely delicious roasted, ESPECIALLY when coated in a creamy tangy dressing… like this Maple Dijon Cream Cheese Dressing ;) To make this salad even more hearty, I’ve added in lentils which are so nutritious and high in protein!

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This recipe is super customizable. I change up the herbs every time I roast vegetables. Garlic powder, salt and pepper is a must and then I throw in whatever I feel like! My go-to as of late is rosemary, something about rosemary screams holidays to me. You can totally use fresh herbs with a little olive oil (to release its flavours) if you can get your hands on some, but where I live they are ridiculously expensive.

Just looking at these perfectly roasted potatoes and brussel sprouts has me craving it so much as I’m writing this blog post 😭.

Oh, and to take this salad to the next level you have to try this Maple Dijon Cream Cheese Dressing! It’s creamy, rich, tangy and punches your taste buds with bangin’ flavour. Trust me, this will be your new go-to dressing!!

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This Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing is indeed:

  • roasted to perfection

  • flavourful

  • hearty

  • cozy

  • satisfying

  • delightfully creamy

  • nutritious

  • protein packed

  • & easily one of the tastiest comforting salads!

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Tips and Tricks to making Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing

  • Pre-nuking the potatoes will ensure even roasting when putting them in the oven with the brussel sprouts!

  • Use a blend of your favourite herbs and change it up time to time. My go-to combo is garlic powder, rosemary and thyme with a dash of salt and pepper.

  • If you don’t have a whisk to make the dressing, it can easily be done in a blender.

  • If meal-prepping this salad, either keep the spinach in a different container than the potatoes and lentils OR wait until everything has fully cooled and then divide them into containers. Keep the dressing on the side. It will last 2-3 days in the fridge!

  • I love eating this salad warm but still tastes delicious at room temperature.

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If you recreate this Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Preheat oven to 400F. Cut the mini potatoes into halves nuke or steam in the microwave for 5 minutes. In the meantime, cut the brussel sprouts into halves. Toss the potatoes and brussel sprouts in some dried herbs of your choice and place into the oven for 25 minutes. Toss the potatoes and brussel sprouts (flipping them) and rotate the tray half way.

  2. To make the dressing, mix all the ingredients in a small bowl with a whisk until smooth.

  3. To assemble the salad, add the potatoes, brussel sprouts, lentils, dark leafy greens and tomatoes onto a plate and drizzle with dressing.

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 30 minutes

  • INGREDIENTS: 10

  • DIFFICULTY: EASY

  • Ingredients

  • 1 + 1/4 c cooked lentils, lightly seasoned with salt

  • 2 lbs mini potatoes, halved

  • 15-20 brussel sprouts, halved

  • dried herbs and spices (rosemary, thyme, sage, onion powder, garlic poder … etc)

  • your choice of dark greens (spinach, kale, collards)

  • 1/2 c grape tomatoes

  • salt and pepper to taste

Dressing:

  • ½ c soy milk (or any liquid)

  • 2 tbsp grainy dijon mustard

  • 2 tsp maple syrup

  • 3/4 tsp garlic powder

  • 1/4 tsp of salt & pepper