Lentil & roasted veggie salad

By Peggie

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups brussel sprouts, cubed
• 1 red onion, cut in large pieces
• salt & pepper to taste
• olive oil
• 1 cup lentils, rinsed
• 3 cups water
• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup
• salt & pepper to taste

Preparation

Step 1

Cut all the vegetable and place on a parchment paper lined cookie sheet. Drizzle with olive oil and season with salt and pepper desired amount. Toss so all the veggies are coated with oil. Then bake at 400 F for 20 minutes.

Meanwhile put rinsed lentils in a saucepan with 3 cups water. Bring to a boil and simmer 20-25 minutes.

Once both the veggies and lentils are cooked at them to a large bowl together. Mix balsamic vinegar, maple syrup, salt & pepper in a dish then drizzle over the lentils and vegetables. Toss to coat.

Serve cold