Roasted Veggie Lentil Salad with Maple-Mustard Dressing, fresh herbs, and goat cheese. This vibrant, satisfying salad is perfect for make-ahead lunches.
Why You'll Love this Roasted Veggie Lentil Salad
This recipe has been my latest lunch obsession.
It can be enjoyed warm, chilled, or closer to room temperature, and checks every box for a satisfying meal.
My love for lentils runs deep. This affordable pantry staple is a mainstay in my diet year-round, and I love adding them to soups and salads to boost protein and fiber.
The veggies are warmly spiced and all roasted on one sheet pan for convenience. The simple maple-mustard dressing is only 4 ingredients, and packs a big punch.
If you're looking for autumn meal inspiration, this lentil salad is truly a must-make!
- Lentils: Lentils are fiber and protein powerhouses. They are an excellent swap for meat in vegetarian and vegan cooking, because they make dishes extra hearty and satisfying. Plus, they’re budget friendly, and keep for a while.
- Butternut Squash: The sweetness of butternut squash complements the punchy dressing beautifully. Alternatively, you can use sweet potatoes.
- Brussels Sprouts: For a hearty dose of fiber and Vitamin C.
- Red Onion: Try to cut the onion into similar size chunks as the squash and Brussels. This promotes even roasting.
- Spices: I love seasoning the veggies with a mix of ground coriander and paprika. Alternatively, you can use cumin.
- Thyme: For a rustic touch. Alternatively, fresh rosemary or sage pair beautifully with this salad.
- Garlic: Garlic cooks with the lentils to help infuse the broth and flavor the legumes.
- Apple Cider Vinegar: For brightness and acidity. Alternatively, you can use sherry vinegar.
- Olive Oil: Use a good quality EVOO here, as it's one of the main ingredients in the dressing.
- Maple Syrup: For sweetness and complexity.
- Mustard: Look for a Dijon or grainy mustard.
- Goat Cheese: Optional, however this salad really benefits from the richness of a creamy, salty cheese.
For a full list of recipe ingredients of quantities, see the recipe card below.
Step 1: Cook Lentils
In a large pot, combine lentils, 4 cups water, garlic, bay leaf, and salt; bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
Step 2: Roast Veggies
Combine squash, Brussels, red onion, and thyme on a large baking sheet. Toss in oil and spices, and bake at 425ºF for 40 minutes, tossing once midway through.
Step 3: Mix Dressing
Mix all dressing ingredients in a glass jar until smooth.
Step 4: Assemble Salad
Combine lentils and roasted veggies in a large bowl or serving platter; toss with half of the dressing. Drizzle remaining dressing overtop, and garnish with goat cheese.
This roasted veggie lentil salad is hearty enough to enjoy on its own, yet versatile enough to pair with other dishes. Here are some of my favorite pairings:
- Soup: This Creamy Tomato Soup or Tomato and Red Pepper Soup makes a fantastic lunch pairing.
- Chickpea Meatballs: Ready in just 20 minutes!
- Marinated Feta: To enjoy on the side with crusty bread.
Lentil salad will last up to 4 to 5 days refrigerated. After day 2 or 3, try spritzing some fresh lemon juice or a drizzle of olive oil in the salad to help rehydrate the lentils.
This salad can be enjoyed warm, chilled or closer to room temperature, however I prefer it warm. Especially during the colder months. Just nook individual portions in the microwave until warm.
Either brown or green lentils work best in lentil salad. If you use Puy (or French) lentils, they take longer to cook, however have a wonderfully hearty texture.
More Lentil Salad Recipes to Try:
If you give this recipe a try, I’d love for you to leave a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.
Roasted Veggie Lentil Salad
- Medium stockpot or saucepan
- Large sheet pan
- 1 cup brown or green lentils
- 2 garlic cloves, peeled
- 1 bay leaf
- 1 tsp. kosher salt, divided
- 1 lb. Brussels sprouts, trimmed and halved
- 4 cups peeled and cubed butternut squash (from 1 medium butternut squash)
- 1 small (or ½ large) red onion, cut into 1x1-inch chunks
- 5 to 6 sprigs fresh thyme
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. ground coriander
- ½ tsp. paprika
- ½ tsp. cracked black pepper
- 2 to 4 oz. goat cheese, crumbled (amount depending on preference)
- ¼ cup toasted pumpkin seeds (optional)
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. Dijon mustard
- ¼ cup extra-virgin olive oil
- ¼ tsp. each kosher salt and cracked black pepper
- In a medium pot, combine lentils, 4 cups of water, garlic, bay leaf, and ½ tsp. salt; bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 to 30 minutes, until lentils are tender. Drain any excess water, and discard bay leaf.
- Meanwhile, preheat oven to 425ºF.Add Brussels sprouts, butternut squash, red onion, and thyme sprigs to a large rimmed baking sheet. Drizzle with olive oil, and season with coriander, paprika, remaining ½ tsp. salt, and black pepper; toss well to coat.Roast for 40 minutes, tossing once midway through. Discard thyme sprigs (they should be mostly bare).
- Prepare Maple-Mustard Dressing by combining vinegar, maple syrup and mustard in a glass jar or small mixing bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with salt and pepper.
- Combine lentils and roasted veggies in a large serving bowl or platter. Add half of dressing and toss to combine. Drizzle remaining dressing overtop, and garnish with goat cheese and toasted pumpkin seeds.