Spinach Salad with Veggie Sausage, Lentils & Lemon-Dijon Dressing

Directions

1. Rinse the lentils in a strainer under cold water, then transfer them to a small saucepan and add the broth; bring to a boil.
2. When the liquid boils, stir, cover, reduce to a simmer, and cook until tender, about 15 minutes; drain and rinse with cold water to cool, then set aside.
3. Wash and dry all produce.
4. In a medium bowl, zest the lemon and juice it; whisk in the oil, Dijon mustard, maple syrup, salt, pepper, and garlic powder to form the dressing.
5. Peel, halve, and thinly slice the shallots, then add them to the dressing.
6. Medium-dice the cucumber and add it to the dressing.
7. Strip the parsley leaves from the stems, mince, and fold into the dressing.
8. Preheat a grill pan or skillet over medium-high heat and brush lightly with oil.
9. Cook the sausages until warmed through, about 5 minutes, turning as needed; remove and slice crosswise into thin rounds.
10. Add the lentils, sausage rounds, and spinach to the bowl with the dressing and vegetables; toss to combine.
11. To serve, divide the salad between plates or bowls and enjoy.