Roasted Brussels Salad with Lentils Dill and Pine Nuts – Eden Eats

Ingredients

• 5 cups of thinly sliced brussels sprouts
• 1/3 cup extra virgin olive oil
• Salt and pepper to state
• 2 cups of cooked freekeh- you can also sub with bulgur, quinoa, wild rice…whatever grain you’re in the mood for
• 1 cup of cooked french lentils
• 1/4 cup toasted pine nuts- can sub with walnuts or pistachios
• 1 tablespoon whole grain dijon mustard (or regular dijon)
• 1 tablespoon preserved lemon rind, chopped
• 1 lemon, zested and juiced
• 1 tablespoon red wine vin
• 1 small garlic clove, grated
• 1/3 cup evoo
• 2 tablespoons capers
• 2 tablespoons fresh dill, chopped plus more to garnish
• 1 tablespoon maple syrup or honey
• Salt and pepper to taste