Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts

Gem-like black lentils are the start of this dramatic, colorful, gluten-free, plant-based dish, which is flavored with a pesto dressing and topped with brilliant roasted butternut squash and brussels sprouts.

Roasted Vegetables:

• 1 small (1 ½ pounds) butternut squash
• 1 pound brussels sprouts
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• Dash salt and black pepper (optional)

Lentils:

• 1 pound black lentils, dried
• 2 cups water
• 2 cups vegetable broth

Salad:

• 1 small red onion, diced
• ¼ cup pumpkin seeds

Pesto Dressing:

• ¾ cup prepared pesto, vegan
• 2 tablespoons water
• 1 tablespoon red wine vinegar

Garnish: (optional)

• ½ cup fresh basil leaves

Instructions

1. Preheat oven to 375 F.
2. Slice butternut squash in half, scoop out seeds, peel and slice into cubes. Arrange on half of a baking sheet.
3. Slice brussels sprouts in half and arrange on the other half of the baking sheet.
4. Drizzle with olive oil and vinegar, and season with salt and pepper, if desired. Toss with tongs to distribute.
5. Place in the top rack of the oven and roast for about 20 minutes, until golden brown and tender.
6. While vegetables are roasting, cook lentils. Combine black lentils, 2 cups water, and 2 cups vegetable broth in a medium pot, cover with lid, and cook for about 20 minutes, until just barely tender, but not mushy. Allow to cool slightly.
7. Mix together vegan pesto, water, and vinegar in a small dish to create a dressing.
8. Gently mix dressing and diced red onions into lentils.
9. Place dressed, cooked lentils on a large serving platter.
10. Arrange roasted squash and brussels sprouts, pumpkin seeds, and basil leaves (optional) over the lentils.
11. Serve immediately.
12. Makes 14 servings (1 cup each).