Fall Lentil Salad with a Lemon-Shallot Vinaigrette

small beets, peeled and cut into small matchsticks (as shown in photos)

medium carrots, peeled and cut into small matchsticks (as shown in photos)

lbs (226 grams) brussels sprouts, trimmed and shredded

x 14 oz (330 ml) can lentils, rinsed and drained

toasted pumpkin seeds (toss with olive oil, salt and paprika and bake at 325°F for 15-20 minutes)

crumbled goat's cheese

Optional garnishes: chopped parsley, lemon wedges

olive oil*

lemon, juiced

dijon mustard

small shallot, peeled and finely chopped

salt and pepper