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Roasted Vegetable Lentil Salad Recipe

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4 from 81 reviews

This Roasted Vegetable Lentil Salad features tender roasted sweet potatoes, cauliflower, red bell pepper, and red onion combined with nutritious green lentils and a fresh arugula base. Topped with crumbled feta cheese and tossed in a tangy balsamic-lemon dressing, it’s a vibrant, wholesome salad perfect for a light lunch or dinner. The roasting process intensifies the natural sweetness of the vegetables while the lentils provide protein and heartiness.

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 and Salad Assembly

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

  1. Preheat the oven: Set your oven to 400 degrees F and line two baking sheets with parchment paper to prepare for roasting the vegetables.
  2. Prepare vegetables for roasting: Spread the chopped sweet potatoes and cauliflower on one baking sheet in a single layer ensuring the pieces are not touching. On the second baking sheet, layer the chopped red bell pepper and sliced red onion evenly. Drizzle both trays with olive oil and season with kosher salt and black pepper to taste.
  3. Roast vegetables: Place both trays in the oven. Roast the peppers and onions for 15 to 18 minutes until tender and slightly charred, and roast the sweet potatoes and cauliflower for 23 to 25 minutes, tossing halfway through, until tender and caramelized around the edges.
  4. Cook the lentils: While the vegetables roast, place the 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 uncovered for 15 to 20 minutes until lentils are tender yet still firm. Avoid overcooking to prevent mushiness.
  5. Make the dressing: In a small bowl or jar, whisk together the 1/4 cup olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup, minced garlic, and a pinch of kosher salt and black pepper until fully emulsified.
  6. Drain and rinse lentils: Once cooked, drain lentils in a colander and discard the bay leaf. Rinse the lentils quickly with cold water to stop cooking and cool them.
  7. Assemble the salad: In a large bowl, combine the cooked lentils, roasted vegetables, fresh arugula, and crumbled feta cheese. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  8. Serve or rest: Serve the salad immediately for a warm dish or let it sit at room temperature for 30 minutes to allow flavors to meld before serving.

Notes

  • You can substitute vegetable broth with water for cooking lentils if desired.
  • For a vegan option, omit feta cheese or replace with a plant-based cheese alternative.
  • Make sure not to overcook lentils to maintain their texture and prevent them becoming mushy.
  • Salad can be served warm or at room temperature depending on your preference.
  • Leftovers can be refrigerated for up to 2 days and served cold or reheated gently.

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