Roasted Vegetable Lentil Salad

By Maria Lichty

Published on January 08, 2025

View RecipePin Recipe0

If you’re looking for a delicious, nutrient-packed meal that’s perfect for any season, look no further than Roasted Vegetable Lentil Salad. This hearty salad is a winning combination of tender, roasted vegetables, protein-rich lentils, and a tangy maple balsamic dressing that brings it all together.

It’s not just healthy, but also incredibly flavorful, making it a go-to dish for meal prepping, easy lunches, weeknight dinners, or even potlucks.

Why I Love This Roasted Vegetable Lentil Salad

There’s so much to love about this salad, and here are a few reasons why it’s one of my favorite dishes:

• Nutrient-Dense: This salad is packed with protein, fiber, and vitamins. The lentils provide a great source of plant-based protein and iron, while the roasted vegetables offer a wealth of vitamins A and C, antioxidants, and fiber.
• Versatile: Whether you’re vegan, gluten-free, or simply trying to eat more plant-based meals, this salad is a perfect fit. You can swap in any vegetables you like or have on hand. Roasting the veggies adds depth of flavor.
• Satisfying: Unlike many salads that leave you feeling hungry an hour later, this one is hearty enough to keep you full. The lentils and roasted veggies give it a substantial texture, while the dressing adds a lovely tang.
• Meal Prep Friendly: This salad keeps well in the fridge for a few days, making it ideal for meal prepping. I often make the salad at the beginning of the week, and it stays fresh and delicious throughout the week.
• Deliciously Easy: With just a few simple steps, you can make a filling and tasty salad without a lot of fuss.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.

• Lentils: I prefer green or French lentils for this recipe because they hold their shape well when cooked. Don’t use red lentils, they will be too soft. You can cook the lentils in water or vegetable broth to give the lentils more flavor.
• Roasted Vegetables: I typically use a combination of sweet potatoes, cauliflower, red bell peppers, and red onions, but feel free to use your favorite veggies! Zucchini, Brussels sprouts, butternut squash, and broccoli are also good options.
• Greens: Arugula adds a fresh, peppery note to balance out the roasted vegetables. You could also use mixed greens, spinach, or kale.
• Dressing: A simple maple balsamic dressing adds the perfect sweetness and tang to the salad. It’s easy to whisk up and much better than store-bought dressing. My tahini dressing would also be good!
• Feta Cheese: I love adding a sprinkle of creamy feta cheese, but you can use goat cheese, parmesan cheese, or even blue cheese. If you need the salad to be vegan or dairy-free, omit the cheese. The salad still has plenty of flavor.

How to Make Roasted Vegetable Lentil Salad

• Preheat the oven and line two large baking sheets with parchment paper.
• Roast the Vegetables. Spread the sweet potatoes and cauliflower out in a single layer on one baking sheet, making sure they are not touching. Place the red pepper and red onion on the other baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper, to taste. Roast until the veggies are tender and slightly charred around the edges, tossing halfway through.

• Cook the Lentils: In a medium saucepan, add the lentils and cover with water or vegetable broth (3 cups). Bring to a boil, reduce heat, and simmer for 15 to 20 minutes, or until tender but not mushy.

• Drain the lentils. To get rid of the excess water or broth, use a strainer to drain the lentils well and set aside.
• Meal Prep Tip! You can make the lentils in advance. Cook and store them in the fridge for up to 5 days. This will save you time when you’re ready to assemble the salad.

• Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper.

• Assemble the Salad: In a large bowl, combine the cooked lentils, roasted vegetables, arugula, and feta. Drizzle with the maple balsamic dressing and toss gently to combine.

More Hearty Salad Recipes

• Lentil Salad
• Easy Quinoa Salad
• Easy Chickpea Salad
• Sweet Potato Lentil Salad
• Shaved Brussels Sprouts Salad

MORE SALAD RECIPES!

Email Yourself This Recipe

Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Email *

Save Recipe

Salads

Roasted Vegetable Lentil Salad

Lentil salad with roasted vegetables, arugula, feta cheese, and a simple maple balsamic dressing. This hearty salad is nutritious, delicious, and perfect for meal prep.

No ratings yet

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For the salad:

• 1 large sweet potato, chopped
• 2 cups small cauliflower florets
• 1 red bell pepper, stemmed, seeds removed, and chopped
• 1/2 red onion, cut into thick slices
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste
• 1 cup uncooked green lentils, rinsed well and picked over
• 3 cups water, or vegetable broth
• 1 bay leaf
• 3 cups arugula
• 1/2 cup crumbled feta cheese

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon pure maple syrup
• 1 clove garlic minced
• Kosher salt and black pepper to taste

Instructions

 

• Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Spread the sweet potatoes and cauliflower out in a single layer on one baking sheet, making sure they are not touching. Place the red pepper and red onion on the other baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper, to taste. Place the red pepper and red onion on the other baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper, to taste.
• Roast until the veggies are tender and slightly charred around the edges, tossing halfway through. The peppers and onions will take 15-18 minutes and the sweet potatoes and cauliflower will take 23 to 25 minutes.
• While the veggies are roasting, cook the lentils. In a large saucepan, combine the lentils, water (or broth), and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
• While the lentils are cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper.
• Use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water.
• In a large bowl, combine the lentils, roasted vegetables, arugula, and feta cheese. Stir. Drizzle with dressing and toss until well combined. Serve immediately or let sit for 30 minutes so the flavors can meld.

Notes

This salad can be stored in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 329kcal, Carbohydrates: 33g, Protein: 12g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 11mg, Sodium: 196mg, Potassium: 647mg, Fiber: 12g, Sugar: 6g, Vitamin A: 6269IU, Vitamin C: 47mg, Calcium: 126mg, Iron: 3mg

Keywords arugula, lentil, roasted vegetables

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod