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Roasted Vegetable Lentil Salad Recipe

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3.9 from 5 reviews

A vibrant and healthy roasted vegetable lentil salad featuring tender roasted sweet potatoes, cauliflower, red peppers, and red onions tossed with green lentils and a zesty homemade balsamic dressing. Finished with fresh arugula and crumbled feta cheese, this salad is perfect for a nutritious lunch or a light dinner.

Ingredients

Roasted Vegetables

  • 1 large sweet potato, chopped
  • 2 cups small cauliflower florets
  • 1 red bell pepper, stemmed, seeds removed, and chopped
  • 1/2 red onion, cut into thick slices
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste

Lentils

  • 1 cup uncooked green lentils, rinsed well and picked over
  • 3 cups water or vegetable broth
  • 1 bay leaf

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste

Salad Assembly

  • 3 cups arugula
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper for easy roasting and clean-up.
  2. Arrange Vegetables for Roasting: Spread the chopped sweet potatoes and cauliflower on one baking sheet in a single layer without crowding. On the other baking sheet, evenly spread the red bell pepper pieces and thick slices of red onion. Drizzle both trays with olive oil and season with kosher salt and black pepper to taste.
  3. Roast Vegetables: Place both baking sheets in the oven. Roast the red peppers and onions for 15-18 minutes until tender and slightly charred, tossing halfway through for even cooking. Roast the sweet potatoes and cauliflower for 23-25 minutes, also tossing halfway to ensure even roasting.
  4. Cook Lentils: While vegetables roast, place rinsed lentils, water or vegetable broth, and bay leaf in a large saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer for 15-20 minutes until lentils are tender but still hold their shape. Avoid overcooking to prevent mushiness.
  5. Make the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, pure maple syrup, minced garlic, and season with kosher salt and black pepper to taste. Set aside to meld flavors.
  6. Drain and Rinse Lentils: When lentils are cooked, drain them in a colander and discard the bay leaf. Rinse quickly with cold water to cool and stop cooking.
  7. Combine Salad Ingredients: In a large bowl, combine the cooked lentils with the roasted sweet potatoes, cauliflower, red pepper, and red onion.
  8. Dress the Salad: Pour the balsamic dressing over the lentil and vegetable mixture and toss gently to coat everything evenly.
  9. Add Arugula and Feta: Fold in the fresh arugula and sprinkle crumbled feta cheese over the top just before serving to retain freshness and texture.

Notes

  • Be careful not to overcook the lentils to maintain their texture and prevent mushiness.
  • If you prefer a vegan version, omit the feta cheese or substitute with a plant-based alternative.
  • Use vegetable broth instead of water for cooking lentils to add more flavor.
  • This salad can be served warm or chilled according to preference.
  • Leftovers keep well in the refrigerator for up to 3 days.

Find it online: https://recipesbyliza.com/roasted-vegetable-lentil-salad-recipe/