Best Roasted Vegetable Lentil Salad Recipes

Lentil & Roasted Vegetable Salad Recipe by Tasty image

Provided by Rachel Gaewski

Categories Lunch

Yield 2 servings

Number Of Ingredients 12

2 cups butternut squash, cubed
2 cups brussels sprouts, quartered
1 red onion, cut into wedges
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 cup green lentil, rinsed
3 cups water, or vegetable broth
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
Bake for 20 minutes, flipping halfway through.
In a medium saucepan, add lentils and water, and bring to a boil.
Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
Pour dressing over lentils and vegetables and toss until fully coated.
Transfer lentil salad to two containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams

Roasted Vegetable & Lentil Salad image

Provided by MissLinguist

Categories Lentil

Time 1h

Yield 5 serving(s)

Number Of Ingredients 10

1 cup lentils (regular, black, or puy are good)
water, for cooking lentils
1 yellow pepper
1 red pepper
1 zucchini or 1 yellow squash
1/2 onion
1 tablespoon olive oil, for roasting
1/3 cup lime juice (the juice of 1 lime)
1/2 cup feta cheese, crumbled
1 dash salt

Steps:

Cook the lentils: Rinse lentils and remove stones. Place in a pan, and add enough water to cover.
Bring water and lentils to a boil. Reduce heat to low and continue cooking for 30 minutes.
Do NOT allow the lentils to rapidly boil for long. This will break the lentils, and you won't be able to drain them later. Also, do not use red lentils, as they will become mush.
When lentils are soft, remove from heat, drain, and refrigerate, until you are ready to assemble the salad.
Roast the vegetables: Preheat oven to 375°F.
Chop vegetables, and toss them with olive oil. (Any vegetables that you like can be used, I provided a list as an example.).
Spread the vegetables on a baking sheet lined with parchment.
Bake 20-30 minutes, until browned. Set aside to cool.
Mix lentils, vegetables, salt, lime juice, and feta.