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plate of vegan lentil salad with roasted Brussels sprouts
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5 from 5 votes

Vegan lentil salad with roasted Brussels sprouts

This easy warm or cold salad is a tasty combination of lentils, roast veggies, roast grapes and an easy dressing. Great as a side or main in itself.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch or main, Side Dish
Cuisine: American
Servings: 2 (or 1 as main)
Calories: 435kcal
Author: Caroline's Cooking


  • 6 oz Brussels sprouts 225g
  • 4 oz mushrooms 115g
  • 4 oz grapes 115g
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp Dijon mustard
  • ½ cup green lentils 95g
  • 2 tbsp sliced almonds


  • Preheat oven to 400F/200C. 
  • Trim the end off the Brussels sprouts and peel off any tough/damaged outer leaves. Thinly slice them through the core (ie top to bottom). 
  • Slice the mushrooms into medium slices (roughly 4 per mushroom, depending on size. Put the Brussels sprouts, mushrooms and grapes on a sheet pan in a single layer. Season lightly with salt and pepper.
  • Blend together the oil, balsamic vinegar and mustard and drizzle it over the vegetables and grapes. Toss them together then roast for approximately 20 minutes. The Brussels sprouts should be tender and starting to brown, and the mushrooms slightly drying. 
  • Meanwhile, boil the lentils according to packet instructions. Generally this means covering with plenty water, bringing to a boil and simmering for approximately 20 minutes. The lentils should be tender but try not to overcook as they will go mushy. Drain and set aside. 
  • Once the lentils and vegetables are cooked, combine them along with the sliced almonds. Serve either warm or room temperature. Note, if it seems dry make up a little extra dressing and drizzle over. 


Calories: 435kcal | Carbohydrates: 50g | Protein: 18g | Fat: 19g | Saturated Fat: 2g | Sodium: 56mg | Potassium: 1119mg | Fiber: 19g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 77.3mg | Calcium: 93mg | Iron: 5.4mg