Description
The Warm Lentil & Roasted Vegetable Salad is a wholesome, protein-packed dish that features green or brown lentils combined with roasted vegetables like sweet potato, bell pepper, zucchini, and red onion. Tossed together with baby spinach or arugula and dressed in a tangy, slightly sweet vinaigrette, this salad is rich in nutrients, fiber, and antioxidants. The roasted vegetables add a touch of natural sweetness, while the lentils provide a hearty texture and plant-based protein.
Ingredients
For the salad:
1 cup dry green or brown lentils, rinsed
2 ½ cups water or vegetable broth
1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
1 zucchini, chopped
1 red onion, cut into wedges
2 tbsp olive oil
Salt and black pepper, to taste
2 cups baby spinach or arugula
¼ cup toasted walnuts or pumpkin seeds (optional)
For the dressing:
3 tbsp olive oil
1 tbsp red wine vinegar or balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt and black pepper, to taste
1 clove garlic, minced (optional)
Instructions
Roast the vegetables
Preheat oven to 400°F (200°C).
Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes until tender and slightly caramelized.
Cook the lentils
In a saucepan, combine lentils and water or broth.
Bring to a boil, reduce heat, and simmer 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid.
Prepare the dressing
Whisk together olive oil, vinegar, mustard, maple syrup, garlic (if using), salt, and pepper.
Assemble the salad
In a large bowl, combine warm lentils, roasted vegetables, and greens.
Drizzle with dressing and toss gently.
Top with toasted nuts or seeds for extra crunch.
Notes
Drizzle with a little extra virgin olive oil or a balsamic glaze before serving for added richness. Add crumbled feta, toasted nuts, or fresh herbs like parsley or cilantro for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad / Main Course
- Method: Roasting / Tossing
- Cuisine: Mediterranean / Fusion
Nutrition
- Serving Size: 1 bowl (~300g)
- Calories: ~280
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: None
Keywords: Lentil Salad with Roasted Vegetables, Healthy Lentil Salad, Warm Roasted Vegetable Salad, Nutritious Lentil Salad