Roasted Vegetable Lentil Salad
User Reviews
5
Roasted Vegetable Lentil Salad
Description
This Roasted Vegetable Lentil Salad brings together a medley of roasted sweet potatoes and cauliflower with roasted red bell peppers and red onion. Each vegetable is roasted to tender doneness with slight char at the edges, enhancing their natural sweetness and texture. Simmered green lentils provide an earthy, chewy base that complements the roasted vegetables, while fresh arugula adds a peppery note. The dressing blends olive oil with balsamic vinegar, fresh lemon juice, Dijon mustard, pure maple syrup, and minced garlic, creating a harmonious balance of acidity, sweetness, and umami flavors. Crumbled feta cheese finishes the dish with a salty, creamy touch. This salad is versatile and can be served warm or at room temperature, offering a nutritious option with varied textures and flavors.
Ingredients
For the salad:
- 1 sweet potato chopped, large
- 2 cups cauliflower florets small
- 1 red bell pepper stemmed, seeds removed, and chopped
- 1/2 red onion cut into thick slices
- 2 tablespoons olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 cup green lentils rinsed well and picked over, uncooked
- 3 cups water or vegetable broth
- 1 bay leaf
- 3 cups arugula
- 1/2 cup feta cheese crumbled
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 clove garlic minced
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Spread the sweet potatoes and cauliflower out in a single layer on one baking sheet, making sure they are not touching. Place the red pepper and red onion on the other baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper, to taste. Place the red pepper and red onion on the other baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper, to taste.
- Roast until the veggies are tender and slightly charred around the edges, tossing halfway through. The peppers and onions will take 15-18 minutes and the sweet potatoes and cauliflower will take 23 to 25 minutes.
- While the veggies are roasting, cook the lentils. In a large saucepan, combine the lentils, water (or broth), and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
- While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper.
- Use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water.
- In a large bowl, combine the lentils, roasted vegetables, arugula, and feta cheese. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.
Notes
- Store the salad in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Sodium | 196mg | 8% |
| Potassium | 647mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 6269IU | 125% |
| Vitamin C | 47mg | 52% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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