Description
Indulge in the delightful Roasted Veggie Lentil Salad with Maple-Mustard Dressing, a wholesome combination of earthy lentils and vibrant seasonal vegetables. This nutritious salad is perfect for any occasion, whether you’re hosting a family meal, enjoying a picnic, or prepping for the week ahead. The standout maple-mustard dressing brings everything together, creating a satisfying mix of flavors that is both filling and refreshing. With protein-packed lentils and fresh veggies, this dish can be easily tailored to your taste preferences, making it a versatile addition to your recipe collection.
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
- For the dressing: 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 for serving
Instructions
- Cook lentils in a medium pot with vegetable broth until tender (20–25 minutes). Drain excess liquid and cool.
- Preheat your oven to 425°F (220°C).
- Toss diced zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil and roast on a baking sheet for 20–25 minutes until browned.
- In a mixing bowl, whisk together the dressing ingredients until combined.
- Combine cooked lentils and roasted vegetables in a large bowl. Drizzle with dressing and toss gently.
- Serve over mixed salad greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg