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Hearty Roasted Vegetable and Lentil Salad

A beautifully plated veggie lentil salad featuring lentils topped with roasted broccoli, sweet potato cubes, and red onion, garnished with parsley.
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Prepare a high-protein, fiber-packed salad perfect for meal prep, vegetarian dinners, or fall harvest bowls.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1 large sweet potato, peeled and diced
  • 2 cups broccoli florets
  • 1 red onion, cut into wedges
  • 1 red bell pepper, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 cup chopped fresh parsley

Instructions

  1. Combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until lentils are tender. Drain any excess liquid and set aside.
  2. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  3. Toss the diced sweet potato, broccoli florets, red onion wedges, and chopped red bell pepper with olive oil, dried thyme, salt, and pepper on a large baking sheet.
  4. Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly browned.
  5. While the vegetables roast, whisk together the balsamic vinegar, Dijon mustard, and maple syrup in a small bowl to create the dressing.
  6. In a large bowl, combine the cooked lentils and the roasted vegetables.
  7. Pour the dressing over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  8. Stir in the fresh parsley before serving.

Notes

  • This salad tastes better after chilling for a few hours, making it excellent for make-ahead lunches.
  • For added texture, you can include 1/2 cup of toasted walnuts or pecans.
  • If you prefer a sweeter dressing, increase the maple syrup to 1 1/2 tablespoons.

Nutrition

Find it online: https://cookincorner.com/veggie-lentil-salad-recipe/