Description
Indulge in the delightful Roasted Veggie Lentil Salad with Maple-Mustard Dressing, a wholesome dish that brings together nutrient-rich lentils and a medley of vibrant seasonal vegetables. This hearty salad is perfect for any occasion—whether as a satisfying main course or a colorful side dish. The star of the show, the maple-mustard dressing, adds a tangy sweetness that beautifully enhances the flavors of roasted veggies and protein-packed lentils. Ideal for meal prep or a quick lunch, this customizable salad not only nourishes but also pleases the palate.
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
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups mixed salad greens
Instructions
- Cook lentils in vegetable broth until tender (20-25 minutes). Drain and cool.
- Preheat oven to 425°F (220°C).
- Toss diced vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for about 20-25 minutes until tender and caramelized.
- Whisk together dressing ingredients until well combined.
- In a large bowl, mix cooked lentils and roasted veggies, drizzle with dressing, and toss gently.
- Serve over mixed greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg