Did you know that Brussels sprouts contain more vitamin C than oranges? Combine them with fibre-rich lentils and tangy cranberries, and get your fill of goodness with this nutrient-dense, delicious salad.
Line a baking sheet with parchment paper and spread the pecans across it. Pour the maple syrup all over and add a large pinch of sea salt and lightly stir. Roast them in the oven for 12 minutes at 300° F. Set aside.
Bring the lentils, broth (or salt water), and bay leaf to a boil in a small saucepan. Cover and simmer for 15 to 20 minutes on low heat or until lentils are al dente. Strain and set aside, keeping them warm.
Chop the green onions, and peel the leaves off the Brussesl sprouts. In a large bowl, combine the cranberries, lentils, green onion and half of the dressing. Gently add the Brussels sprout leaves. Add the caramelized pecans on top.
Add the remaining dressing and serve.
Creamy Chia Dressing
Mix the ingredients together in a bowl and set aside.