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This Roasted Veggie Lentil Salad is a standout for its perfect balance of hearty, wholesome ingredients and vibrant flavors.
The combination of fiber-rich lentils and nutrient-dense roasted Brussels sprouts and butternut squash creates a filling, satisfying meal that supports digestive health and sustained energy.
Featuring plant-based protein from lentils and healthy fats from extra-virgin olive oil and pumpkin seeds, this salad is both nourishing and heart-friendly.
The goat cheese adds a creamy contrast and a touch of indulgence without overwhelming the dish.
The maple-mustard dressing brings a delightful sweet and tangy punch, elevating the roasted vegetables beautifully.
Thanks to its simple preparation and make-ahead potential, this recipe is ideal for busy weekdays or meal prepping.
It’s an easy way to enjoy a colorful, nutrient-packed meal that feels both fresh and comforting — perfect for those who want a balanced, satisfying lunch or light dinner that’s low in saturated fat but high in fiber and protein.
Must-Have Tools for Perfect Results
Medium Stockpot or Saucepan
Essential for cooking lentils evenly and efficiently. This versatile pot is a kitchen staple that can be used for soups, stews, and boiling pasta, ensuring you get perfectly tender lentils every time.
Large Rimmed Baking Sheet
Ideal for roasting vegetables in a single layer for even caramelization. Its high sides prevent spills and make tossing easy, plus it doubles as a go-to sheet for baking cookies or roasting meats.
Glass Jar or Small Mixing Bowl
Perfect for whisking and emulsifying the maple-mustard dressing. A glass jar with a lid is especially handy for shaking dressings, making cleanup simple and storage airtight.
Whisk
A must-have for blending dressings smoothly and evenly. Beyond this recipe, a whisk is invaluable for mixing batters, sauces, and more, providing consistent texture with minimal effort.
Measuring Spoons
Accurate seasoning and ingredient measurement ensures consistent flavor and results. These precise tools are indispensable in any kitchen for baking, cooking, and seasoning.
Lentil and Roasted Veggie Salad
Equipment
- 1 Medium stockpot or saucepan
- 1 Large rimmed baking sheet
- 1 Glass jar or small mixing bowl
- 1 Whisk
- Measuring spoons
Ingredients
For the Salad:
- 1 cup brown or green lentils
- 2 garlic cloves peeled
- 1 bay leaf
- 1 teaspoon kosher salt divided
- 1 pound Brussels sprouts trimmed and halved
- 4 cups butternut squash peeled and cut into cubes (about 1 medium squash)
- 1 small red onion chopped into 1-inch pieces
- 5 –6 sprigs fresh thyme
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon freshly cracked black pepper
- 2 to 4 ounces goat cheese crumbled (adjust to taste)
- ¼ cup toasted pumpkin seeds optional, for garnish
For the Maple-Mustard Dressing:
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Instructions
- Cook Lentils to Tender Perfection: Rinse lentils thoroughly under cold water. In a medium saucepan, combine lentils with 4 cups of water, garlic cloves, bay leaf, and half of the kosher salt. Bring to a rolling boil over medium-high heat. Lower the heat to a gentle simmer and cook uncovered for about 20 to 30 minutes, or until the lentils are tender but not mushy. Drain off any remaining water and discard the bay leaf and garlic cloves.
- Prepare and Season Vegetables: Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, spread out the halved Brussels sprouts, cubed butternut squash, and chopped red onion. Add the fresh thyme sprigs. Drizzle the vegetables with olive oil, then sprinkle coriander, paprika, the remaining kosher salt, and cracked black pepper evenly over them. Toss everything gently to ensure all pieces are coated with oil and spices.
- Roast Vegetables Until Caramelized: Place the baking sheet in the preheated oven and roast the vegetables for approximately 40 minutes. Toss or stir the vegetables halfway through roasting to promote even cooking and browning. Once roasted, remove the thyme sprigs and discard them.
- Whisk Together the Maple-Mustard Dressing: In a small mixing bowl or glass jar, combine apple cider vinegar, maple syrup, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing. Season with salt and pepper, adjusting to your taste preference.
- Combine Salad Components and Serve: In a large bowl, mix together the cooked lentils and roasted vegetables. Pour in half of the dressing and toss gently to coat the salad evenly. Transfer to a serving platter or bowl, drizzle the remaining dressing over the top, and sprinkle with crumbled goat cheese and toasted pumpkin seeds if using. Serve warm, at room temperature, or chilled.
Notes
- Serving Temperature: This salad tastes wonderful warm right out of the oven but also holds up well chilled or at room temperature, making it versatile for different meal occasions.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to five days. Flavors often improve after a day as the dressing marinates into the veggies and lentils.
- Customization: For a nut-free option, omit pumpkin seeds or substitute with toasted sunflower seeds. You can also swap goat cheese for feta or a dairy-free alternative.
- Make-Ahead Friendly: Cook the lentils and roast the vegetables ahead of time for quick assembly later, perfect for meal prep or packed lunches.
- Lentil Tip: Avoid overcooking lentils to prevent mushiness; they should hold their shape for the best texture contrast with roasted vegetables.
Chef’s Secrets for Flavorful Results
To achieve the perfect balance of flavors in this Roasted Veggie Lentil Salad, start by roasting the vegetables until they develop a golden, caramelized exterior — this step deepens their natural sweetness and adds complexity.
Don’t rush the lentils; cooking them just until tender ensures they maintain a pleasant bite and don’t turn mushy, providing a nice textural contrast to the soft roasted veggies.
Fresh thyme sprigs infuse subtle earthy notes during roasting but should be removed before serving to avoid bitterness.
When making the maple-mustard dressing, slowly whisk in the olive oil to create a smooth emulsion that clings beautifully to the salad ingredients.
Lastly, balance the savory earthiness with creamy goat cheese and crunchy pumpkin seeds to introduce layers of texture and flavor that elevate this dish from simple to spectacular.
Serving Suggestions to Impress Guests
This versatile salad is fantastic served warm for a comforting lunch or chilled as a refreshing side dish.
For a heartier meal, serve it alongside grilled chicken, baked salmon, or roasted tofu. It also pairs well with crusty artisan bread or whole grain rolls to round out the meal.
For entertaining, arrange the salad on a large platter, sprinkle extra fresh herbs like parsley or chives, and offer additional goat cheese and pumpkin seeds on the side for guests to customize their portions.
Its vibrant colors and inviting aroma make it a show-stopping addition to any brunch or dinner spread.
Storage Tips for Maximum Freshness
Store leftover salad in an airtight container in the refrigerator to keep it fresh for up to five days.
Because the dressing softens the roasted vegetables over time, it’s best to keep any extra dressing separate and toss the salad again just before serving to maintain optimal texture.
If you prepare the components ahead of time, store cooked lentils and roasted vegetables separately in sealed containers and combine only when ready to eat.
To reheat, gently warm the salad in a skillet or microwave until just heated through, adding a splash of olive oil or extra dressing if needed to refresh the flavors.
Frequently Asked Questions About Lentils Salad
Q1: Can I use canned lentils instead of dried?
Absolutely! Using canned lentils is a great time-saver. Just be sure to rinse and drain them well before adding to the salad to avoid excess liquid, and reduce the cooking time accordingly since canned lentils are already cooked.
Q2: What can I substitute for goat cheese?
If you’re not a fan of goat cheese or need a dairy-free option, try crumbled feta, ricotta salata, or a plant-based cheese alternative. Each will add a slightly different but equally delicious creamy texture.
Q3: Is this salad suitable for meal prep?
Yes! This salad stores well and makes an excellent meal prep option. Keep the dressing separate if possible to preserve the texture of the vegetables, and mix it in just before eating.
Q4: Can I add other vegetables?
Definitely. Roasted carrots, sweet potatoes, or parsnips would be excellent additions. Just adjust roasting times accordingly and cut the veggies into uniform sizes for even cooking.
Q5: How long can I keep this salad?
When properly stored in an airtight container in the fridge, the salad stays fresh for up to five days. The flavors meld nicely over time, but the texture of roasted veggies may soften.
This recipe is inspired by dishingouthealth and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.