If you happen to’re in search of a scrumptious, nutrient-packed meal that’s excellent for any season, look no additional than Roasted Vegetable Lentil Salad. This hearty salad is a successful mixture of tender, roasted greens, protein-rich lentils, and a tangy maple balsamic dressing that brings all of it collectively.

It’s not simply wholesome, but in addition extremely flavorful, making it a go-to dish for meal prepping, straightforward lunches, weeknight dinners, and even potlucks.

Why I Love This Roasted Vegetable Lentil Salad

There’s a lot to like about this salad, and listed here are a number of the reason why it’s certainly one of my favourite dishes:

• Nutrient-Dense: This salad is full of protein, fiber, and nutritional vitamins. The lentils present an important supply of plant-based protein and iron, whereas the roasted greens supply a wealth of nutritional vitamins A and C, antioxidants, and fiber.
• Versatile: Whether or not you’re vegan, gluten-free, or just attempting to eat extra plant-based meals, this salad is an ideal match. You may swap in any greens you want or have available. Roasting the veggies provides depth of taste.
• Satisfying: In contrast to many salads that go away you feeling hungry an hour later, this one is hearty sufficient to maintain you full. The lentils and roasted veggies give it a considerable texture, whereas the dressing provides a stunning tang.
• Meal Prep Pleasant: This salad retains nicely within the fridge for a number of days, making it excellent for meal prepping. I usually make the salad initially of the week, and it stays recent and scrumptious all through the week.
• Deliciously Simple: With only a few easy steps, you may make a filling and attractive salad with out lots of fuss.

Key Elements

You’ll discover the complete listing of components within the recipe card under, however listed here are some ingredient notes earlier than you get began.

• Lentils: I favor inexperienced or French lentils for this recipe as a result of they maintain their form nicely when cooked. Don’t use pink lentils, they are going to be too tender. You may prepare dinner the lentils in water or vegetable broth to offer the lentils extra taste.
• Roasted Greens: I sometimes use a mix of candy potatoes, cauliflower, pink bell peppers, and pink onions, however be happy to make use of your favourite veggies! Zucchini, Brussels sprouts, butternut squash, and broccoli are additionally good choices.
• Greens: Arugula provides a recent, peppery be aware to stability out the roasted greens. You can additionally use combined greens, spinach, or kale.
• Dressing: A easy maple balsamic dressing provides the right sweetness and tang to the salad. It’s straightforward to whisk up and a lot better than store-bought dressing. My tahini dressing would even be good!
• Feta Cheese: I like including a sprinkle of creamy feta cheese, however you should use goat cheese, parmesan cheese, and even blue cheese. If you happen to want the salad to be vegan or dairy-free, omit the cheese. The salad nonetheless has loads of taste.

Easy methods to Make Roasted Vegetable Lentil Salad

• Preheat the oven and line two massive baking sheets with parchment paper.
• Roast the Greens. Unfold the candy potatoes and cauliflower out in a single layer on one baking sheet, ensuring they aren’t touching. Place the pink pepper and pink onion on the opposite baking sheet in a fair layer. Drizzle with olive oil and season with salt and pepper, to style. Roast till the veggies are tender and barely charred across the edges, tossing midway by means of.

• Prepare dinner the Lentils: In a medium saucepan, add the lentils and canopy with water or vegetable broth (3 cups). Carry to a boil, cut back warmth, and simmer for 15 to twenty minutes, or till tender however not mushy.

• Drain the lentils. To do away with the surplus water or broth, use a strainer to empty the lentils nicely and put aside.
• Meal Prep Tip! You can also make the lentils upfront. Prepare dinner and retailer them within the fridge for as much as 5 days. This can prevent time whenever you’re able to assemble the salad.

• Put together the Dressing: In a small bowl or jar, whisk collectively the olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper.

• Assemble the Salad: In a big bowl, mix the cooked lentils, roasted greens, arugula, and feta. Drizzle with the maple balsamic dressing and toss gently to mix.

Extra Hearty Salad Recipes

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Salads

Roasted Vegetable Lentil Salad

Lentil salad with roasted greens, arugula, feta cheese, and a easy maple balsamic dressing. This hearty salad is nutritious, scrumptious, and ideal for meal prep.

Prepare dinner ModeForestall your display from going darkish

For the salad:

• 1 massive candy potato, chopped
• 2 cups small cauliflower florets
• 1 pink bell pepper, stemmed, seeds eliminated, and chopped
• 1/2 pink onion, reduce into thick slices
• 2 tablespoons olive oil
• Kosher salt and black pepper, to style
• 1 cup raw inexperienced lentils, rinsed nicely and picked over
• 3 cups water, or vegetable broth
• 1 bay leaf
• 3 cups arugula
• 1/2 cup crumbled feta cheese

• Preheat oven to 400 levels F. Line 2 baking sheets with parchment paper.

• Unfold the candy potatoes and cauliflower out in a single layer on one baking sheet, ensuring they aren’t touching. Place the pink pepper and pink onion on the opposite baking sheet in a fair layer. Drizzle with olive oil and season with salt and pepper, to style. Place the pink pepper and pink onion on the opposite baking sheet in a fair layer. Drizzle with olive oil and season with salt and pepper, to style.

• Roast till the veggies are tender and barely charred across the edges, tossing midway by means of. The peppers and onions will take 15-18 minutes and the candy potatoes and cauliflower will take 23 to 25 minutes.

• Whereas the veggies are roasting, prepare dinner the lentils. In a big saucepan, mix the lentils, water (or broth), and bay leaf. Carry to a boil over medium excessive warmth after which flip to low and prepare dinner for 15 to twenty minutes or till lentils are tender, however nonetheless barely agency. Don’t overcook or the lentils shall be mushy.

• Whereas the lentils are cooking, make the dressing. In a small bowl or jar, whisk collectively the olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper.

• Use a colander to empty the lentils. Discard the bay leaf. Rinse rapidly with chilly water.

• In a big bowl, mix the lentils, roasted greens, arugula, and feta cheese. Stir. Drizzle with dressing and toss till nicely mixed. Serve instantly or let sit for half-hour so the flavors can meld.

This salad may be saved in an hermetic container within the fridge for as much as 4 days. 

Energy: 329kcal, Carbohydrates: 33g, Protein: 12g, Fats: 15g, Saturated Fats: 4g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 11g, Ldl cholesterol: 11mg, Sodium: 196mg, Potassium: 647mg, Fiber: 12g, Sugar: 6g, Vitamin A: 6269IU, Vitamin C: 47mg, Calcium: 126mg, Iron: 3mg

Key phrases arugula, lentil, roasted greens

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