Description
Enjoy a delightful and nutritious Roasted Veggie Lentil Salad with Maple-Mustard Dressing, perfect for any meal.
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
- Salt and pepper to taste
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups mixed salad greens
- ¼ cup crumbled feta cheese or goat cheese (optional)
- ¼ cup toasted walnuts or pecans (optional)
Instructions
- Cook lentils in a medium saucepan with vegetable broth until tender (approx. 20-25 minutes). Drain excess liquid.
- Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, tomatoes, and onion with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20-25 minutes.
- Whisk dressing ingredients in a small bowl until smooth.
- In a large bowl, combine lentils and roasted vegetables; drizzle dressing over the top and toss gently.
- Serve over mixed greens and top with optional cheese or nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Cooking & Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg