Lentil and Brussels Sprout Salad with Creamy Chia Dressing

Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 people
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.

How It's Made: The Salad


  • 1 cup Puy lentils
  • 2 1/2 cups vegetable broth
  • 2 bay leaves
  • 1/2 cup of cranberries sweetened with apple juice
  • 1 cup pecans
  • 1/4 cup of maple syrup
  • 10 to 12 Brussels sprouts
  • 2 green onions
  • sea salt and pepper to taste


  1. 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.
  2. 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.
  3. 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.
  4. Add the remaining dressing and serve.

How It's Made: Creamy Chia Dressing


  • 1/4 cup of olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 teaspoon chia seeds
  • 2 tablespoons maple syrup
  • sea salt and pepper to taste


  1. Mix the ingredients together in a bowl and set aside.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.