Roasted Vegetable Lentil Salad
A colorful, satisfying lentil salad with roasted sweet potatoes, cauliflower, and bell peppers, tossed with arugula, feta, and a tangy maple-balsamic dressing. Perfect for quick lunches, dinners, or meal prep, this fiber-rich, protein-packed salad is both wholesome and flavorful.
Equipment
- 2 baking sheets
- Parchment paper for lining
- large saucepan
- Measuring Cups and Spoons
- Knife and cutting board
- Large Mixing Bowl
- Small bowl or jar (for dressing)
- colander
Ingredients
For the Salad:
- 1 large sweet potato chopped
- 2 cups cauliflower florets
- 1 red bell pepper chopped
- ½ red onion sliced thick
- 2 tbsp olive oil
- Kosher salt to taste
- Black pepper to taste
- 1 cup green lentils rinsed
- 3 cups water or vegetable broth
- 1 bay leaf
- 3 cups arugula
- ½ cup crumbled feta cheese
For the Dressing:
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp pure maple syrup
- 1 clove garlic minced
- Kosher salt to taste
- Black pepper to taste
Instructions
- Preheat Oven and Prepare Baking Sheets: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough for perfectly roasted vegetables. Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier. This also helps vegetables roast evenly without burning on the bottom.
- Chop and Arrange Vegetables: Prepare your vegetables for roasting. Chop the sweet potato into bite-sized cubes, break the cauliflower into small florets, slice the red onion into thick wedges, and chop the red bell pepper into medium pieces. Place the sweet potato and cauliflower on one baking sheet, spreading them out in a single layer without crowding. On the second baking sheet, spread the bell pepper and red onion evenly.
- Season and Oil Vegetables: Drizzle each tray of vegetables with olive oil, ensuring all pieces are lightly coated. Sprinkle generously with kosher salt and freshly ground black pepper to enhance natural flavors. Toss gently with your hands or a spatula so every piece is evenly seasoned. This step ensures caramelization and rich roasted flavors.
- Roast Vegetables to Perfection: Place both trays in the preheated oven. Roast the bell pepper and onion for 15–18 minutes, turning halfway through to ensure even browning. Roast the sweet potato and cauliflower for 23–25 minutes until they are tender inside and lightly charred on the edges. Use a fork to test tenderness; the sweet potatoes should yield slightly without being mushy.
- Prepare Lentils for Salad: While the vegetables roast, cook the lentils. In a large saucepan, combine the rinsed lentils with 3 cups of water or vegetable broth and add 1 bay leaf for subtle aromatic flavor. Bring the mixture to a boil over medium-high heat, then reduce to low and simmer for 15–20 minutes. Lentils should be tender yet hold their shape. Avoid overcooking to prevent a mushy texture.
- Drain and Cool Lentils: Once lentils are cooked, pour them into a colander to drain excess liquid. Remove the bay leaf and rinse briefly under cold water to stop the cooking process and cool them slightly. This ensures they maintain a pleasant, firm texture for the salad.
- Make the Maple-Balsamic Dressing: While the lentils and vegetables cook, prepare the dressing. In a small bowl or jar, whisk together olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, pure maple syrup, and minced garlic. Season with salt and black pepper to taste. Whisk thoroughly until the mixture is smooth and emulsified. Taste and adjust seasoning if needed.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled lentils, roasted sweet potatoes, cauliflower, red bell pepper, and red onion. Gently fold in the arugula and sprinkle the crumbled feta cheese evenly over the top. Toss all ingredients carefully to ensure even distribution without mashing the vegetables.
- Dress the Salad: Drizzle the prepared maple-balsamic dressing over the salad. Toss gently until all ingredients are lightly coated and flavors meld together. Allowing the salad to sit for 20–30 minutes before serving helps the dressing soak into the lentils and roasted vegetables, enhancing overall taste.
- Serve and Store: Serve immediately as a hearty lunch, side dish, or light dinner. If preparing ahead, transfer the salad to an airtight container and refrigerate for up to 4 days. The flavors continue to develop over time, making it an excellent meal-prep option.
Notes
- Use firm, evenly sized vegetables to ensure uniform roasting.
- Rinse lentils thoroughly to remove any debris or dust.
- Adjust seasoning gradually—roasted vegetables and feta are naturally flavorful.
- For extra depth, consider adding a pinch of smoked paprika or fresh herbs like thyme or parsley.
- This salad is versatile: you can swap vegetables based on seasonality or preference.
- The dressing can be made ahead and stored in the fridge for up to one week.
