This warm lentil and roasted vegetable salad combines earthy lentils with a variety of seasonal roasted vegetables for a nutrient-packed, filling dish.
The sweet and tangy maple dressing adds a depth of flavor and balances the warmth of the lentils and vegetables.
Perfect for cooler months, this salad can be served as a main or hearty side and is simple to prepare from pantry staples and fresh produce.
Why You’ll Love This Recipe
- Using lentils provides a good source of plant-based protein and fiber, making the salad satisfying and wholesome.
- Roasting the vegetables enhances their natural sweetness and adds a caramelized depth to the salad.
- The maple dressing ties the ingredients together with a sweet acidity that complements the earthiness of lentils and vegetables.
- Serving the salad warm allows the flavors to meld and makes it comforting during cooler weather.
Warm Lentil and Roasted Vegetable Salad with Maple Dressing
A cozy and hearty salad featuring protein-rich lentils and colorful roasted vegetables, dressed with a sweet and tangy maple vinaigrette.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup dry green or brown lentils (about 200g), rinsed
- 4 cups water or low-sodium vegetable broth (960ml)
- 1 medium sweet potato, peeled and cut into 1-inch cubes (about 1.5 cups)
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Lentils In a medium saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered until lentils are tender but not mushy, about 20-25 minutes. Drain any excess liquid and set aside.
- Roast the Vegetables Preheat oven to 425°F (220°C). On a baking sheet, toss sweet potato, bell pepper, zucchini, and red onion with 1 tablespoon olive oil, salt, and pepper. Spread evenly and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and caramelized.
- Prepare the Dressing Whisk together maple syrup, apple cider vinegar, Dijon mustard, cumin, remaining 1 tablespoon olive oil, salt, and pepper in a small bowl until emulsified.
- Assemble the Salad In a large bowl, combine warm lentils and roasted vegetables. Pour dressing over and toss gently to combine. Taste and adjust seasoning if needed. Garnish with parsley if desired and serve warm.
Helpful Tips
- Use low-sodium vegetable broth to cook lentils for extra flavor without too much salt.
- To save time, roast vegetables while lentils are cooking.
- Ensure lentils reach an internal temperature of 165°F (74°C) after cooking for food safety.
- Maple syrup can be substituted with honey if preferred.
- This salad is naturally gluten-free and vegetarian.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a microwave or on the stovetop until warmed through, stirring occasionally.
Avoid storing dressing separately once combined with lentils and vegetables as it may absorb and soften the vegetables.
Frequently Asked Questions
Can I use canned lentils instead of dry lentils?
Yes, you can use one 15-ounce (425g) can of cooked lentils, drained and rinsed. Reduce the cooking time for the vegetables accordingly as they can be tossed with warm lentils immediately.
Can I add other vegetables?
Absolutely! Roasted carrots, Brussels sprouts, or butternut squash would also work well in this salad.
Is this salad suitable for meal prep?
Yes, but store the dressing separately and combine just before serving to keep roasted vegetables from becoming soggy.
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