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Roasted Vegetable Lentil Salad
Lentil salad with roasted vegetables, arugula, feta cheese, and a simple maple balsamic dressing. This hearty salad is nutritious, delicious, and perfect for meal prep.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 329 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the salad:
- 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
- 1 cup uncooked green lentils, rinsed well and picked over
- 3 cups water, or vegetable broth
- 1 bay leaf
- 3 cups arugula
- 1/2 cup crumbled Feta cheese
For the 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
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.
Cup of Yum
Notes
- This salad can be stored in an airtight container in the fridge for up to 4 days.
Nutrition Information
Calories
329kcal
(16%)
Carbohydrates
33g
(11%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
11mg
(4%)
Sodium
196mg
(8%)
Potassium
647mg
(18%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
6269IU
(125%)
Vitamin C
47mg
(52%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329
% 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.