Roasted Vegetable Lentil Salad – Two Peas & Their Pod

Should you’re on the lookout for 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, simple 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 explanation 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 incredible 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’ll be able to swap in any greens you want or have readily available. Roasting the veggies provides depth of taste.
• Satisfying: Not like 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 supreme for meal prepping. I usually make the salad at first of the week, and it stays recent and scrumptious all through the week.
• Deliciously Straightforward: With just some easy steps, you may make a filling and engaging salad with out a whole lot of fuss.

Key Components

You’ll discover the total record of elements within the recipe card beneath, however listed here are some ingredient notes earlier than you get began.

• Lentils: I want inexperienced or French lentils for this recipe as a result of they maintain their form nicely when cooked. Don’t use crimson lentils, they are going to be too gentle. You’ll be able to prepare dinner the lentils in water or vegetable broth to present the lentils extra taste.
• Roasted Greens: I usually use a mix of candy potatoes, cauliflower, crimson bell peppers, and crimson 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 steadiness out the roasted greens. You might additionally use blended greens, spinach, or kale.
• Dressing: A easy maple balsamic dressing provides the proper sweetness and tang to the salad. It’s simple to whisk up and significantly better than store-bought dressing. My tahini dressing would even be good!
• Feta Cheese: I really like including a sprinkle of creamy feta cheese, however you should use goat cheese, parmesan cheese, and even blue cheese. Should you want the salad to be vegan or dairy-free, omit the cheese. The salad nonetheless has loads of taste.

How one can Make Roasted Vegetable Lentil Salad

• Preheat the oven and line two giant 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 crimson pepper and crimson onion on the opposite baking sheet in an excellent 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 way of.

• Prepare dinner the Lentils: In a medium saucepan, add the lentils and canopy with water or vegetable broth (3 cups). Deliver to a boil, scale 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 may make the lentils upfront. Prepare dinner and retailer them within the fridge for as much as 5 days. It will prevent time while 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

MORE SALAD RECIPES!

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 ModeStop your display from going darkish

For the salad:

• 1 giant candy potato, chopped
• 2 cups small cauliflower florets
• 1 crimson bell pepper, stemmed, seeds eliminated, and chopped
• 1/2 crimson onion, lower 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 crimson pepper and crimson onion on the opposite baking sheet in an excellent layer. Drizzle with olive oil and season with salt and pepper, to style. Place the crimson pepper and crimson onion on the opposite baking sheet in an excellent 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 way 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. Deliver to a boil over medium excessive warmth after which flip to low and prepare dinner for 15 to twenty minutes or till lentils are gentle, however nonetheless barely agency. Don’t overcook or the lentils will likely 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 shortly 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

Have you ever tried this recipe?

Depart a remark beneath and share a photograph on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod