Brussels Sprouts Salad with Lentils and Cashew Dressing

One of my all-time favorite chefs is Pamela Salzman. I have featured many of her recipes here on my blog, because not only are they foolproof, but they are healthy. I had been searching for a meal that I could prepare for my family that would satisfy everyone’s dietary preferences. Serena is vegan and Ashlie is a vegetarian. When I came across Pamela’s recipe, for a salad with Brussels Sprouts and Lentils with an accompanying dressing made of cashews and dijon mustard, I jumped on it, and everyone was happy that I did!


  • 3 tablespoons of olive oil
  • 1 large onion, diced
  • 1 large garlic clove, chopped
  • 1 cup of dried black or French lentils rinsed
  • 6 tablespoons of dry white wine
  • 2 1/2 cups of vegetable stock
  • freshly ground pepper to taste
  • 3/4 pound Brussels sprouts, trimmed, halved, and thinly sliced

Dijon Cashew Dressing:

  • 1/4 cup of raw unsalted cashews, soaked for 4-6 hours in water and drained, or 1/4 cup raw cashew butter
  • 1 tablespoon of dijon mustard
  • 1 medium garlic clove
  • 1 teaspoon of white wine vinegar (I used Champagne vinegar)
  • 1/2 teaspoon of salt
  • freshly ground pepper


  1. In a medium-size to a large saucepan, heat 1 tablespoon of the oil over medium heat. Stir in the onion and garlic and sauté until tender and translucent.
  2. Add the lentils and wine and simmer until the wine has been absorbed.
  3. Pour in the stock. Bring to a boil over high heat, lower the heat to a simmer, cover, and cook until the lentils are tender… 30-55 minutes, depending on the type of lentils and the brand. If the lentils seem too liquidy, simmer for a little longer uncovered. Taste the lentils and season with 1/4 teaspoon of the salt and pepper as needed.
  4. While the lentils are cooking, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the Brussels sprouts, season with the remaining 1/2 teaspoon of salt and pepper to taste, and sauté until just tender, 3 or 4 minutes.
  5. Prepare the cashew dressing: Place 6 tablespoons of water and all the ingredients, including pepper to taste, in a blender or food processor and process until completely smooth.
  6. Stir the Brussels sprouts into the lentils and drizzle with the dressing. Toss and serve!

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Lesley Wolman

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