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Roasted Veggie Lentil Salad
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4.92 from 12 votes

Roasted Veggie Lentil Salad

Roasted Veggie Lentil Salad with Maple-Mustard Dressing, fresh herbs, and goat cheese. This vibrant, satisfying salad is perfect for make-ahead lunches.
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree/Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6

Equipment

  • Medium stockpot or saucepan
  • Large sheet pan

Ingredients

Salad

  • 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 1/2 large) red onion, cut into 1x1-inch chunks
  • 5 to 6 sprigs fresh thyme
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp. ground coriander
  • 1/2 tsp. paprika
  • 1/2 tsp. cracked black pepper
  • 2 to 4 oz. goat cheese, crumbled (amount depending on preference)
  • 1/4 cup toasted pumpkin seeds (optional)

Maple-Mustard Dressing

  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp. each kosher salt and cracked black pepper

Instructions

  • In a medium pot, combine lentils, 4 cups of water, garlic, bay leaf, and 1/2 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 1/2 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.

Notes

This salad can be enjoyed warm, chilled, or closer to room temperature (I like it best warm). Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving: 1.25cups | Calories: 325kcal | Carbohydrates: 33g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Sodium: 610mg | Fiber: 10g | Sugar: 10g