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You are here: Home / Cooking / Dijon Vegetable and Lentil Salad

Dijon Vegetable and Lentil Salad

March 2, 2017 By Shannah Coe 9 Comments

I am excited to partner with Alessi to share this recipe with you highlighting the Alessi Balsamic Reductions. While this post is sponsored, all thoughts and opinions are my own.

There are a lot of days that my dinners are grab and go and definitely low on vegetables. To make up for this, I try to get lots of vegetables in for lunch or other meals. Right now, I am totally in love with taking grilled chicken with a side of Dijon vegetable and lentil salad for lunch. 

Dijon Vegetable and Lentil Salad




This salad is packed with delicious vegetables like Brussels sprouts, butternut squash, potatoes and radishes. They are all tossed, along with lentils, in a delicious Dijon mustard vinaigrette and then drizzled with Alessi Dijon Balsamic Reduction. Alessi reductions don’t have any added thickeners or fillers so they are so flavorful.

Ingredients for Dijon Vegetable and Lentil Salad:

1 cup lentils
3 cups water
1 cup shaved Brussels sprouts
1 cup radishes, halved
1 cup cubed butternut squash
1 cup cubed potatoes
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Alessi Dijon Balsamic Reduction
Dressing:
1 Tbsp Dijon mustard
2 tsp Alessi Dijon Balsamic Reduction
2 Tbsp red wine vinegar
1/4 cup olive oil

Let’s Make It:

1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with nonstick foil.

2. Toss vegetables with olive oil. Spread onto prepared baking sheet. Season with salt and pepper. Roast in preheated oven for 10-15 minutes or until tender.

3. Meanwhile, bring 3 cups of water to boil in a large pot over high heat. Add lentils and stir. Reduce heat to simmer. Cover and cook for 15 minutes. Add Brussels sprouts and cook for an additional 2 minutes. Remove from heat.

4. Whisk together Dijon mustard, 2 tsp Alessi Dijon Balsamic Reduction, red wine vinegar and olive oil. 

5. In a large bowl, combine vegetables, lentils and dressing. Stir to combine. Drizzle with remaining Alessi Dijon Balsamic Reduction just before serving.

Dijon Vegetable and Lentil Salad Dijon Vegetable and Lentil Salad

There are many different flavors and varieties of vinegar reductions.  They range from a standard Balsamic Vinegar Reduction to a Raspberry Infused White Balsamic Reduction. Reductions are great on cheese plates, salads, marinades, over roasted meats, fresh fruit and vegetables…the possibilities are practically endless. You can visit Alessi’s website to find out where to purchase their balsamic reductions and to browse all the different flavors they offer.

Dijon Vegetable and Lentil Salad
2017-02-28 23:34:03
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Ingredients
  1. 1 cup lentils
  2. 3 cups water
  3. 1 cup shaved Brussels sprouts
  4. 1 cup radishes, halved
  5. 1 cup cubed butternut squash
  6. 1 cup cubed potatoes
  7. 2 Tbsp olive oil
  8. 1 tsp salt
  9. 1/2 tsp pepper
  10. 2 Tbsp Alessi Dijon Balsamic Reduction
Dressing
  1. 1 Tbsp Dijon mustard
  2. 2 tsp Alessi Dijon Balsamic Reduction
  3. 2 Tbsp red wine vinegar
  4. 1/4 cup olive oil
Instructions
  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with nonstick foil.
  2. Toss vegetables with olive oil. Spread onto prepared baking sheet. Season with salt and pepper. Roast in preheated oven for 10-15 minutes or until tender.
  3. Meanwhile, bring 3 cups of water to boil in a large pot over high heat. Add lentils and stir. Reduce heat to simmer. Cover and cook for 15 minutes. Add Brussels sprouts and cook for an additional 2 minutes. Remove from heat.
  4. Whisk together Dijon mustard, 2 tsp Alessi Dijon Balsamic Reduction, red wine vinegar and olive oil.
  5. In a large bowl, combine vegetables, lentils and dressing. Stir to combine. Drizzle with remaining Alessi Dijon Balsamic Reduction just before serving.
By My Suburban Kitchen
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Filed Under: 30 Minutes or Less, Cooking, food, Recipes, Salads

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Comments

  1. Sue from Sizzling Towards 60 & Beyond says

    March 7, 2017 at 5:20 am

    This looks so healthy and delicious. Thanks for sharing with us at #OvertheMoon Link Party. I’ve pinned and shared.

    Reply
  2. Vicki at Five Spot Green Living says

    March 8, 2017 at 9:02 am

    Yum! This look so good I can’t wait to try it. I’ve been looking for good vegan/vegetarian recipes. Thanks for sharing!

    Reply
  3. Melissa says

    March 8, 2017 at 7:29 pm

    Looks delicious! Thanks for sharing at the Family Joy Blog Link Party this week!

    Reply
  4. Alison's Allspice says

    March 9, 2017 at 5:43 pm

    I load my lunches up with veggies too, it’s an easy way to make sure you get enough! Thanks! I found you at the This is How We Roll Link Up!

    Reply
  5. Linda Nelson says

    March 10, 2017 at 7:28 am

    That looks amazing!

    Reply
  6. Sam @ The Culinary Compass says

    March 10, 2017 at 11:37 pm

    This sounds like an incredible flavor combo! I love salads that are out of the box!

    Reply
  7. Lynn says

    March 11, 2017 at 2:17 pm

    Thanks for sharing on the #SITSBloggers link up today. I love vegetables and Dijon so this is definitely going on my to-try list.

    Reply
  8. Donna @ Modern on Monticello says

    March 13, 2017 at 9:17 am

    What a very colorful and delicious looking salad. I have pinned it to try later. Thanks for sharing at #HomeMattersParty

    Reply
  9. Miz Helen says

    March 16, 2017 at 1:11 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week and has been pinned to our features board. Thanks so much for sharing with us and don’t forget to pick up your new Red Plate!
    Miz Helen

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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