Name: Elegant Winter Vegetable and Lentil Salad with Balsamic Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: French
Ingredients: 100 g green lentil; 150 g butternut squash; 100 g brussels sprout; 1 item red onion; 30 ml balsamic vinegar; 15 ml olive oil; 30 g walnut

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Elegant Winter Vegetable and Lentil Salad with Balsamic Glaze

Elegant Winter Vegetable and Lentil Salad with Balsamic Glaze

A sophisticated salad featuring seasonal winter vegetables and protein-rich lentils, drizzled with a tangy balsamic glaze.

Provides a balanced meal with protein, carbohydrates, and seasonal vegetables to sustain energy throughout the day.

Ingredients:

100
g
green lentil
150
g
butternut squash
100
g
brussels sprout
1
item
red onion
30
ml
balsamic vinegar
15
ml
olive oil
30
g
walnut

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Instructions:

Rinse the green lentils under cold water and cook them in a pot with water for about 20 minutes until tender.
Peel and cube the butternut squash, then roast in the oven at 200°C for about 25 minutes until golden.
Trim and halve the Brussels sprouts, then steam them for about 10 minutes until tender.
Thinly slice the red onion and sauté in a pan with a little olive oil until soft.
In a small saucepan, reduce the balsamic vinegar over low heat until it thickens slightly.
In a large bowl, combine the cooked lentils, roasted squash, steamed Brussels sprouts, and sautéed onion.
Drizzle with olive oil and the balsamic reduction, then toss gently to combine.
Top with chopped walnuts for added crunch and serve immediately.

Nutrition	Per Serving 505 g	Per 100g
Energy	361.7 kcal	72 kcal
Protein	16.2 g	3.2 g
Fibre	16.7 g	3.3 g
Salt	0.1 g	0.0 g
Sugar	15.6 g	3.1 g
Carbohydrates	60.7 g	12.0 g
Fat	8.9 g	1.8 g

Environmental	Per Serving 505 g	Per 100g
CO2	2.9 kg	0.6 kg
Water	2.5 l	0.5 l

100
g
green lentil
150
g
butternut squash
100
g
brussels sprout
1
item
red onion
30
ml
balsamic vinegar
15
ml
olive oil
30
g
walnut

Rinse the green lentils under cold water and cook them in a pot with water for about 20 minutes until tender.

Peel and cube the butternut squash, then roast in the oven at 200°C for about 25 minutes until golden.

Trim and halve the Brussels sprouts, then steam them for about 10 minutes until tender.

Thinly slice the red onion and sauté in a pan with a little olive oil until soft.

In a small saucepan, reduce the balsamic vinegar over low heat until it thickens slightly.

In a large bowl, combine the cooked lentils, roasted squash, steamed Brussels sprouts, and sautéed onion.

Drizzle with olive oil and the balsamic reduction, then toss gently to combine.

Top with chopped walnuts for added crunch and serve immediately.

Elegant Winter Vegetable and Lentil Salad with Balsamic Glaze Elegant Winter Vegetable and Lentil Salad with Balsamic Glaze

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Instructions:

Elegant Winter Vegetable and Lentil Salad with Balsamic Glaze

Elegant Winter Vegetable and Lentil Salad with Balsamic Glaze