Description
Savor the wholesome goodness of Roasted Veggie Lentil Salad with Maple-Mustard Dressing, a delightful dish that combines earthy lentils with a colorful array of roasted seasonal vegetables. This versatile salad is perfect for any occasion, serving as a light main course or a satisfying side dish. The star of the show, the maple-mustard dressing, adds a sweet-tangy twist that enhances the vibrant flavors of the roasted veggies while providing essential nutrients. Easy to prepare and customizable with your favorite ingredients, this nutritious salad is an excellent choice for meal prep or a fresh addition to your dining table.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 ½ cups vegetable broth or water
- 1 medium zucchini
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1 medium red onion
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups mixed salad greens (arugula, spinach, or mixed greens)
- ¼ cup crumbled feta cheese or goat cheese (optional)
- ¼ cup toasted walnuts or pecans (optional)
Instructions
- Cook lentils in vegetable broth until tender (20-25 min), then drain and cool.
- Preheat oven to 425°F (220°C). Toss diced vegetables with olive oil, salt, pepper, and thyme. Roast for 20-25 minutes until caramelized.
- Whisk together dressing ingredients until smooth.
- In a large bowl, combine lentils and roasted vegetables. Drizzle with dressing and toss gently.
- Serve over mixed greens and top with cheese or nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg