Description
Indulge in the delightful and nutritious Roasted Veggie Lentil Salad with Maple-Mustard Dressing. This vibrant salad combines protein-rich lentils with an array of seasonal vegetables, creating a filling yet refreshing dish perfect for any occasion—be it a family dinner, picnic, or meal prep. The standout maple-mustard dressing adds a sweet and tangy flavor that ties everything together beautifully. With endless customization options, you can easily tailor this recipe to suit your taste preferences while enjoying its wholesome benefits.
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
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Mixed salad greens for serving
Instructions
- Cook the lentils: In a saucepan, combine lentils and broth or water. Bring to boil, reduce heat, and simmer for 20–25 minutes until tender. Drain and cool.
- Preheat oven to 425°F (220°C).
- Roast the vegetables: Chop zucchini, bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Toss with olive oil, salt, pepper, and thyme on a baking sheet. Roast for about 20–25 minutes until golden brown.
- Prepare the dressing: Whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and onion powder in a mixing bowl.
- Assemble the salad: Combine cooked lentils and roasted veggies in a large bowl. Drizzle with dressing and toss gently to coat.
- Serve over mixed greens with optional toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg