- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Make the dressing: In a small mixing bowl whisk together the tahini, mustard, maple syrup, lemon juice, pressed garlic clove, kosher salt and black pepper.
- Once combined, add 3 tbsp cold water and whisk until it becomes a creamy, smooth dressing. If desired, add an additional 1 tbsp cold water and whisk again.
- In a large bowl combine lentils, the chopped sweet potatoes, halved or quartered brussels sprouts and chopped red onion. Add olive oil, salt, pepper and fresh minced rosemary. Toss everything together in the bowl and make sure everything is well-coated.
- Add the lentil mixture from the large bowl onto the parchment paper lined baking sheet and spread out into an even layer.
- Roast for 20 minutes, tossing everything on the pan at the 20 minute mark. Put back in the oven and roast for 10 more minutes. Remove from the oven.
- Serve the salad in a large serving bowl or on a serving platter and add the chopped dates and pumpkin seeds. 8. Drizzle the dressing over, toss and then enjoy!
Recipe created by Cooking in my Genes
