Description
A delicious roasted lentil salad packed with vegetables and a flavorful dressing.
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
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Cook lentils in vegetable broth until tender (20-25 minutes). Drain and cool.
- Preheat oven to 425°F (220°C). Toss diced vegetables with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20-25 minutes.
- Whisk maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and onion powder in a bowl to prepare the dressing.
- Combine cooked lentils and roasted veggies in a large bowl. Drizzle with dressing and toss gently.
- Serve over mixed greens and add optional toppings like cheese or nuts.
Notes
- This salad can be served warm or cold.
- Add your favorite nuts or cheese for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg