Healthy Lentil and Roasted Veggie Salad
Roasted Veggie Lentil Salad combines fiber-packed lentils with caramelized Brussels sprouts, butternut squash, and red onion, all tossed in a bright maple-mustard dressing and topped with creamy goat cheese and crunchy pumpkin seeds. Perfect warm or chilled, this salad is hearty, nutritious, and easy to prepare — ideal for make-ahead lunches or light dinners.
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.
