Hearty Lentil and Roasted Vegetable Salad
Hearty Lentil and Roasted Vegetable Salad
Ingredients
For the Roasted Vegetables
- 1 sweet potato, large, peeled and diced into 1/2-inch cubes
- 1/2 red onion, large, cut into 1/2-inch wedges
- 2 cups broccoli florets, small
- 1 bell pepper, large, any color, cored and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 bay leaf
For the Lemon-Herb Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup, or honey
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 4 cups baby spinach or arugula
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup toasted pumpkin seeds, (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the diced sweet potato, red onion wedges, broccoli florets, and chopped bell pepper. Drizzle with 2 tablespoons of olive oil, then sprinkle with dried thyme, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Roast the seasoned vegetables in the preheated oven for 25 to 30 minutes, flipping them halfway through, until they are tender and slightly caramelized.
⏱️ 30 min•🌡️ 400
- 3
While the vegetables are roasting, prepare the lentils. In a medium saucepan, combine the rinsed green or brown lentils, vegetable broth, and bay leaf. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and remove the bay leaf.
⏱️ 25 min
- 4
Prepare the lemon-herb vinaigrette. In a small bowl, whisk together the 1/4 cup extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup, chopped fresh parsley, chopped fresh dill, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until thoroughly combined and emulsified.
⏱️ 5 min
- 5
In a large serving bowl, combine the baby spinach or arugula, cooked lentils, and the roasted vegetables. Drizzle the lemon-herb vinaigrette over the salad ingredients. Gently toss everything together to ensure the dressing is evenly distributed.
⏱️ 5 min
- 6
Divide the hearty lentil and roasted vegetable salad among four plates. If desired, garnish each serving with crumbled feta cheese and toasted pumpkin seeds. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil and Roasted Vegetable Salad
Ingredients
For the Roasted Vegetables
- 1 sweet potato, large, peeled and diced into 1/2-inch cubes
- 1/2 red onion, large, cut into 1/2-inch wedges
- 2 cups broccoli florets, small
- 1 bell pepper, large, any color, cored and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 bay leaf
For the Lemon-Herb Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup, or honey
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 4 cups baby spinach or arugula
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup toasted pumpkin seeds, (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the diced sweet potato, red onion wedges, broccoli florets, and chopped bell pepper. Drizzle with 2 tablespoons of olive oil, then sprinkle with dried thyme, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Roast the seasoned vegetables in the preheated oven for 25 to 30 minutes, flipping them halfway through, until they are tender and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 3
While the vegetables are roasting, prepare the lentils. In a medium saucepan, combine the rinsed green or brown lentils, vegetable broth, and bay leaf. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and remove the bay leaf.
⏱️ 25 min - 4
Prepare the lemon-herb vinaigrette. In a small bowl, whisk together the 1/4 cup extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup, chopped fresh parsley, chopped fresh dill, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until thoroughly combined and emulsified.
⏱️ 5 min - 5
In a large serving bowl, combine the baby spinach or arugula, cooked lentils, and the roasted vegetables. Drizzle the lemon-herb vinaigrette over the salad ingredients. Gently toss everything together to ensure the dressing is evenly distributed.
⏱️ 5 min - 6
Divide the hearty lentil and roasted vegetable salad among four plates. If desired, garnish each serving with crumbled feta cheese and toasted pumpkin seeds. Serve warm or at room temperature.
⏱️ 5 min