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Roasted Veggie & Lentil Salad Recipe
Ash Tyrrell

Roasted Veggie & Lentil Salad Recipe

I recently made this roasted veggie and lentil salad, 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
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.