Roasted Vegetable Lentil Salad

  4.9 – 10 reviews  • Beans and Legumes
We’re using the colors of the rainbow to create this beautiful and healthy salad. The best part about it? It can be made in advance and stores well in the refrigerator without getting soggy, making it great for meal prep.
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 to 6 servings
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

  1. Deselect All
  2. 1 heaping cup bite-size pieces butternut squash
  3. 1 heaping cup bite-size pieces yellow squash
  4. 1 large bell pepper, cut into bite-size pieces (about 1 heaping cup)
  5. 1 bunch asparagus, cut into 1-inch pieces
  6. 1 medium red onion, cut into bite-size pieces
  7. 7 tablespoons extra-virgin olive oil
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon onion powder
  10. Kosher salt and freshly ground black pepper
  11. 1 teaspoon Dijon mustard
  12. 1/4 teaspoon white wine vinegar
  13. 2 cups cooked lentils
  14. 1/3 cup chopped scallions
  15. 2 tablespoons chopped fresh Italian parsley
  16. 1 tablespoon chopped fresh dill

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Add the butternut squash, yellow squash, bell pepper, asparagus and red onion to a rimmed baking sheet. Drizzle with 3 tablespoons of the olive oil and season with the garlic powder, onion powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. Gently toss the vegetables to coat them in the oil and seasoning. Roast until the vegetables are soft and lightly browned in places, about 25 minutes.
  3. To a large bowl, add the Dijon mustard, white wine vinegar, a generous pinch of salt and pepper and the remaining 1/4 cup olive oil; whisk to combine. Add the lentils and roasted vegetables to the bowl with the dressing. Add the scallions, parsley and dill and toss to combine. Add salt and pepper to taste.
  4. Serve immediately or refrigerate. The salad can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 265
Total Fat 16 g
Saturated Fat 2 g
Carbohydrates 25 g
Dietary Fiber 8 g
Sugar 5 g
Protein 8 g
Cholesterol 0 mg
Sodium 514 mg
Serving Size 1 of 6 servings
Calories 265
Total Fat 16 g
Saturated Fat 2 g
Carbohydrates 25 g
Dietary Fiber 8 g
Sugar 5 g
Protein 8 g
Cholesterol 0 mg
Sodium 514 mg

Reviews

Brandon Taylor
Great recipe, will make again. I didn’t have yellow squash so I used sweet potato & carrot instead. This recipe is very forgiving with substitutes.
Jamie Sanchez
Outstanding with just a couple tweaks for me. A lot less oil and I doubled the vinegar, mustard and dill.

Eating leftovers right now. YUMMY! Definite make again.

Brianna Murphy
I don’t see any reviews……just useless stars!
Dominique Moore

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top