I recently made this Roasted Veggie & Lentil Salad Recipe, and I can’t stop thinking about it! The mix of warm roasted vegetables, tender lentils, and a sweet-tangy maple-mustard dressing blew me away.
I love that it’s hearty, filling, and perfect for lunch prep. Every bite feels fresh yet comforting, making it my go-to midweek meal. If you’re looking for a salad that satisfies without feeling heavy, this one is a must-try.
You can also enjoy similar festive flavors in the Valentine’s Day Caramel Pretzel Bites Recipe for a sweet treat after lunch.
Ingredients
Here’s what I used to make this colorful, nutrient-packed salad. I’ve included some tips from my own experience to help you get the best results.
- Lentils – 1 cup dry lentils, rinsed. They are high in fiber and protein, making this salad hearty and filling. I recommend brown or green lentils; avoid canned as they can be mushy. For a dessert pairing, try something light like Cupid’s Potion Float Recipe after your meal.
- Butternut Squash – 2 cups, peeled and diced. Its natural sweetness pairs beautifully with the tangy dressing. Sweet potatoes can be a great substitute.
- Brussels Sprouts – 2 cups, halved. I always trim the ends and slice them evenly for consistent roasting.
- Red Onion – 1 medium, chopped. Cutting them to match the squash and sprouts ensures everything roasts evenly.
- Olive Oil – 3 tablespoons, preferably extra virgin for the best flavor.
- Garlic – 2 cloves, minced. It adds depth when cooking with the lentils.
- Thyme – 1 teaspoon fresh or dried. Fresh rosemary or sage works as well.
- Ground Coriander – ½ teaspoon. I love this warm spice, but cumin can be swapped in.
- Paprika – ½ teaspoon for a subtle smoky flavor.
- Apple Cider Vinegar – 2 tablespoons. You can use sherry vinegar for a milder tang.
- Maple Syrup – 1 tablespoon, for a hint of sweetness.
- Dijon Mustard – 1 teaspoon. Grainy mustard is also tasty if you like texture.
- Goat Cheese – ¼ cup crumbled, optional but adds creamy richness.
Note: several servings
Variations
If you want to tweak the salad, here are some ideas:
- Dairy-Free – Skip the goat cheese or use a plant-based alternative.
- Sugar-Free – Replace maple syrup with a touch of mashed ripe banana or leave it out.
- Extra Crunch – Add roasted pumpkin seeds or walnuts on top.
- More Flavor – Toss in sun-dried tomatoes or a handful of fresh arugula for peppery notes.
Cooking Time
Here’s what to expect for timing:
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Equipment You Need
- Large pot – to cook lentils evenly
- Baking sheet – for roasting all vegetables together
- Mixing bowls – to combine salad ingredients
- Glass jar or small bowl – for whisking dressing
- Chef’s knife – to prep veggies cleanly and efficiently
How to Make Roasted Veggie & Lentil Salad Recipe?
Cook the Lentils
Start by rinsing your lentils thoroughly. In a large pot, combine them with water, minced garlic, a bay leaf, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20–30 minutes until tender. I like mine just soft enough to hold shape without being mushy.
Roast the Vegetables
While lentils cook, toss butternut squash, Brussels sprouts, red onion, and thyme in olive oil, coriander, and paprika. Spread evenly on a baking sheet and roast at 425ºF for 40 minutes, stirring once midway. The aroma fills the kitchen and the veggies get perfectly caramelized.
Prepare the Dressing
Mix apple cider vinegar, olive oil, maple syrup, and mustard in a glass jar until smooth. I usually taste it at this stage and adjust vinegar or maple syrup to balance tanginess and sweetness.
Assemble the Salad
Combine the cooked lentils and roasted vegetables in a large bowl. Toss with half of the dressing, drizzle the rest on top, and finish with crumbled goat cheese if using. I always make a little extra dressing because this salad loves it!
Additional Tips for Making this Recipe Better
From my experience, a few tweaks make this salad shine even more:
- I always roast veggies at high heat for a deeper caramelization.
- Let lentils cool slightly before mixing to keep textures distinct.
- Adding fresh herbs like parsley or basil before serving brightens the dish.
- If using frozen vegetables, thaw and pat dry to avoid soggy salad.
- Taste and adjust dressing seasoning at the end—sometimes a bit more mustard wakes up the flavors.
How to Serve Roasted Veggie & Lentil Salad Recipe?
This salad is as versatile as it is delicious. I love serving it:
- Warm as a hearty lunch or dinner.
- Chilled for a refreshing summer meal or meal prep.
- On a platter with a drizzle of extra dressing and sprinkled goat cheese for an eye-catching presentation.
- With a side of crusty bread, soup, or chickpea patties for a complete meal.
Nutritional Information
Here’s a quick snapshot of what each serving provides:
- Calories: ~320 per serving
- Protein: 14g
- Carbohydrates: 45g
- Fat: 10g
Make Ahead and Storage
Refrigeration: Store in an airtight container for up to 4–5 days. I like to add a spritz of lemon juice after a couple of days to freshen it up.
Freezing: I recommend freezing roasted veggies and cooked lentils separately in portioned containers. Combine and dress just before serving for best texture.
Reheating: Warm gently in a skillet or microwave; I avoid high heat to prevent lentils from getting mushy.
Why You’ll Love This Recipe?
This salad isn’t just tasty—it’s a game-changer for lunch and dinner:
- Quick and Easy: One sheet pan roasting keeps cleanup minimal.
- Nutrient-Packed: Lentils and veggies provide fiber, protein, and vitamins.
- Flexible: Enjoy warm, chilled, or room temperature.
- Flavorful: Sweet, tangy, and savory layers delight every bite.
- Customizable: Swap ingredients, add toppings, or change dressing to suit your taste.
This roasted veggie and lentil salad has become my favorite for both weeknight meals and meal prep. The combination of textures, the punchy dressing, and the vibrant colors make it satisfying and fun to eat. Once you try it, I’m confident it will become a regular in your recipe rotation too!
Roasted Veggie & Lentil Salad Recipe
Ingredients
Method
- Start by rinsing your lentils thoroughly. In a large pot, combine them with water, minced garlic, a bay leaf, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20–30 minutes until tender. I like mine just soft enough to hold shape without being mushy.
- While lentils cook, toss butternut squash, Brussels sprouts, red onion, and thyme in olive oil, coriander, and paprika. Spread evenly on a baking sheet and roast at 425ºF for 40 minutes, stirring once midway. The aroma fills the kitchen and the veggies get perfectly caramelized.
- Mix apple cider vinegar, olive oil, maple syrup, and mustard in a glass jar until smooth. I usually taste it at this stage and adjust vinegar or maple syrup to balance tanginess and sweetness.
- Combine the cooked lentils and roasted vegetables in a large bowl. Toss with half of the dressing, drizzle the rest on top, and finish with crumbled goat cheese if using. I always make a little extra dressing because this salad loves it!
Notes
- I always roast veggies at high heat for a deeper caramelization.
- Let lentils cool slightly before mixing to keep textures distinct.
- Adding fresh herbs like parsley or basil before serving brightens the dish.
- If using frozen vegetables, thaw and pat dry to avoid soggy salad.
- Taste and adjust dressing seasoning at the end—sometimes a bit more mustard wakes up the flavors.
