Description
Indulge in the delightful flavors of Roasted Veggie Lentil Salad with Maple-Mustard Dressing. This vibrant dish beautifully combines earthy lentils with a medley of seasonal vegetables, creating a nutritious and filling meal that’s perfect for any occasion—be it a family dinner, picnic, or meal prep. The standout maple-mustard dressing adds a touch of sweetness and tang, harmonizing all the ingredients into a satisfying experience. Packed with protein from lentils and fresh veggies, this salad is easily customizable to suit your taste preferences.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 ½ cups vegetable broth or water
- 1 medium zucchini
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1 medium red onion
- 2 tablespoons olive oil
- 4 cups mixed salad greens
Instructions
- Cook the lentils: Combine lentils and vegetable broth in a pot. Bring to a boil, then simmer until tender (20-25 minutes). Drain and cool.
- Preheat the oven to 425°F (220°C).
- Roast the vegetables: Dice zucchini, bell pepper, tomatoes, and onion. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden.
- Prepare the dressing: Whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and onion powder in a bowl.
- Combine: In a large bowl, mix cooked lentils and roasted veggies; drizzle with dressing and toss gently.
- Serve over mixed salad greens and add toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg