Roasted Vegetable Lentil Salad
Elevate your salad game with this vibrant Roasted Vegetable Lentil Salad, a hearty yet wholesome recipe perfect for any occasion. Featuring tender green or brown lentils cooked to perfection and a colorful medley of caramelized sweet potatoes, zucchini, bell peppers, and red onions, this dish is a delightful mix of flavors and textures. The addition of fresh baby spinach, tangy lemon-Dijon dressing, and creamy crumbled feta cheese brings a burst of brightness and savory depth to every bite. Packed with fiber, protein, and vibrant vegetables, this salad is a nutritious and satisfying option that works beautifully as a main dish or side. Serve it warm or at room temperature, making it an ideal choice for meal prep or entertaining guests. Keywords: roasted vegetable lentil salad, healthy lentil recipes, vegetarian salad, fresh lemon dressing, easy meal prep recipes.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups water
- 1 teaspoon salt
- 1 large sweet potato
- 1 medium zucchini
- 1 red bell pepper
- 1 small red onion
- 4 tablespoons olive oil
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 0.5 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rinse the lentils under cold water. In a medium saucepan, combine the lentils, water, and 1/2 teaspoon of salt. Bring to a boil, reduce the heat, and simmer uncovered for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside to cool.
While the lentils are cooking, prepare the vegetables. Peel the sweet potato and cut it into 1/2-inch cubes. Slice the zucchini into half-moons, dice the red bell pepper, and cut the red onion into wedges.
In a large bowl, toss the sweet potato, zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the vegetables in an even layer on the prepared baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized. Remove from the oven and let cool slightly.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dijon mustard, honey, and a pinch of salt and pepper to make the dressing.
In a large salad bowl, combine the cooled lentils, roasted vegetables, and baby spinach leaves. Drizzle the dressing over the salad and gently toss to combine.
Sprinkle the crumbled feta cheese over the top and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.1 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
