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Roasted vegetable lentil salad with sweet potatoes, bell peppers, zucchini, mushrooms, cherry tomatoes, and fresh herbs in a bowl.

Roasted Vegetable Lentil Salad

This salad came together the way a lot of my favorite meals do — out of a very practical need.
I was looking for something to bring to a potluck that wouldn’t be fussy, wouldn’t need reheating, and wouldn’t fall apart during transport. I also needed something I could mostly make ahead of time, because real life and busy schedules don’t leave much room for last-minute cooking.
Roasting the vegetables earlier in the day ended up being the perfect solution. Everything held up beautifully, the flavors actually got better as they sat, and it tasted just as good warm, cold, or at room temperature.
When I brought it, someone took a bite and said something along the lines of,“You’re eating all the healthy things… and it still tastes really good.” Please read the nutritional thoughts after the recipe to see how you can maximize this recipe still further to include some of the brain and emotional health foods I wrote about a few blogs back.
I almost always cook by feel, so no two versions of this salad are ever exactly the same. But this is as close as I can remember to what went into this particular bowl; the one that disappeared quickly and got asked about more than once.
If you’re looking for a meal that’s nourishing, flexible, and actually enjoyable to eat, this one checks all the boxes.
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Servings 8

Ingredients
  

  • 1 cup brown or green lentils rinsed
  • 2 cups vegetable broth
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 large sweet potato peeled and cubed
  • 1 large carrot
  • 1 red onion chopped
  • 1 zucchini chopped
  • 5 mushrooms sliced
  • 1/2 cucumber
  • 3 cloves garlic roughly chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey or maple syrup
  • Fresh parsley chopped (for garnish)
  • 3 cloves garlic
  • 1 shallot
  • 4 oz. feta cheese
  • 1/2 lbs spring green salad mix or other greens of choice

Instructions
 

  • Preheat and Prep Vegetables - Preheat your oven to 400°F. While the oven heats up, chop the bell peppers, zucchini, sweeet potatoes, carrots and red onion into bite-sized pieces. Halve the cherry tomatoes.
  • Roast the Vegetables - In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. (I like to group my veggies by density, the softer ones that cook faster on one tray and the harder ones (sweet potato, carrot) on another one so I can adjust by doneness.
  • Cook the Lentils - While the vegetables are roasting, cook the lentils according to package directions. Usually, this means simmering them in water or broth for about 20-25 minutes until tender. Drain any excess liquid.
  • Prepare the Dressing - In blender, blend together olive oil, balsamic vinegar, Dijon mustard, shallot, garlic, salt, and pepper. Adjust the ratios to your taste preference with honey or maple syrup.
  • Combine - In a large bowl, combine the roasted vegetables, cooked lentils, chopped cucumber, lightly chopped greens, feta and fresh herbs. Pour the dressing over the salad and toss gently to combine.
  • Serve and Enjoy - Taste the salad and adjust seasonings as needed. Serve the Roasted Vegetable Lentil Salad warm, cold, or at room temperature. It’s perfect as a light lunch or a side dish.