Name: Fall Harvest Salad With Lentils and Pomegranates
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 large sweet potato (peeled and cubed); 1 tsp. cinnamon; 1 tsp. paprika; 1/2 cup Brussels sprouts (trimmed and halved); 1 cup cooked quinoa; 1/2 cup walnuts (roughly chopped); 1/2 cup pomegranate seeds; 1/2 large onion (thinly sliced); 1 Tbsp. olive oil; 1 tsp. pepper; 1/2 tsp. sea salt; 1/4 cup fresh parsley (chopped); Avocado oil for drizzling; 3 Tbsp. olive oil; 1 Tbsp. balsamic vinegar; 1 tbsp. maple syrup; 1 tsp. Dijon mustard; 1 clove garlic (minced); 1/4 tsp. sea salt; 1/4 tsp. pepper

Add a fresh, vibrant touch to your Thanksgiving table with this fall harvest salad with lentils and pomegranates. Packed with seasonal flavors like roasted sweet potatoes, caramelized onions, and juicy pomegranate seeds, it’s a hearty, nutrient-rich dish that perfectly balances sweet and savory.

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Fall Harvest Salad With Lentils and Pomegranates

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 3

Calories 513 kcal

Ingredients

1 large sweet potato peeled and cubed
1 tsp. cinnamon
1 tsp. paprika
1/2 cup Brussels sprouts trimmed and halved
1 cup cooked quinoa
1/2 cup walnuts roughly chopped
1/2 cup pomegranate seeds
1/2 large onion thinly sliced
1 Tbsp. olive oil
1 tsp. pepper
1/2 tsp. sea salt
1/4 cup fresh parsley chopped
Avocado oil for drizzling

Dressing

3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tbsp. maple syrup
1 tsp. Dijon mustard
1 clove garlic minced
1/4 tsp. sea salt
1/4 tsp. pepper

Instructions

Preheat oven to 425 degrees F. Place sweet potato cubes and Brussels sprouts on baking sheet. Drizzle with avocado oil, season with salt, pepper, paprika and cinnamon. Toss to coat.
Roast sweet potatoes and Brussels sprouts 20-25 minutes, flipping halfway, until tender and slightly crispy.
Cook quinoa according to package instructions. Fluff with fork, set aside.
Caramelize onions in skillet over medium heat with 1 Tbsp. olive oil. Cook 10-15 minutes until soft and golden brown.
Toast walnuts in small pan over medium heat for 2-3 minutes, stirring until golden and fragrant. Remove from heat.
In small bowl, whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt and pepper for dressing.
In large bowl, combine roasted sweet potatoes, Brussels sprouts, quinoa, caramelized onions, toasted walnuts and pomegranate seeds. Drizzle dressing, toss to coat.
Garnish with parsley and serve warm or at room temperature.