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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the crumbled feta cheese over the top and serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1730.2g)

Amount per serving	% Daily Value*
Calories	1305.4

Total Fat 79.6g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 7.8g
Cholesterol 58.8mg	0%
Sodium 5727.1mg	0%
Total Carbohydrate 114.6g	0%
Dietary Fiber 27.4g	0%
Total Sugars 42.5g
Protein 37.0g	0%

Vitamin D 0IU	0%
Calcium 451.8mg	0%
Iron 10.9mg	0%
Potassium 2241.7mg	0%

*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.

Source of Calories

Fat: 54.2%

Protein: 11.2%

Carbs: 34.7%