This Roasted Veggie Lentil Salad is a vibrant, nutrient-dense dish that balances hearty flavors with wholesome ingredients, making it both satisfying and versatile.
Packed with fiber-rich lentils and antioxidant-loaded vegetables like Brussels sprouts and butternut squash, it supports digestive health while keeping you full for hours.
The inclusion of goat cheese adds a touch of creamy richness and a dose of protein, while the maple-mustard dressing introduces a subtle sweetness balanced by tangy acidity.
High in plant-based protein, healthy fats from olive oil, and low in saturated fat, this salad is ideal for anyone looking to maintain a nutritious and satisfying meal.
Its make-ahead-friendly nature and easy roasting method make it perfect for quick weeknight dinners or meal prep, ensuring you enjoy wholesome, flavorful meals with minimal effort.
Must-Have Tools for Perfect Results
Medium Stockpot
Essential for cooking lentils evenly without sticking, this versatile pot is perfect for soups, grains, or boiling vegetables. A sturdy, heavy-bottomed stockpot ensures consistent results in everyday cooking.
Large Rimmed Baking Sheet
Ideal for roasting vegetables evenly, a rimmed sheet prevents spills and promotes browning. Beyond this recipe, it’s perfect for sheet pan dinners, cookies, and roasting nuts.
Glass Mixing Jar
Perfect for whisking and storing the maple-mustard dressing, this jar keeps ingredients well-emulsified. Its multi-use design works well for marinades, sauces, and homemade vinaigrettes.
Silicone Spatula
Essential for scraping the last bits of roasted veggies and combining lentils gently without crushing them. Its heat-resistant design makes it great for sautéing, folding, and baking.
Chef’s Knife
A sharp, reliable knife ensures precise chopping of Brussels sprouts, squash, and onion. A quality knife makes prep faster, safer, and more efficient for any home cook.
Easy Roasted Veggie Lentil Salad
Equipment
- 1 medium stockpot
- 1 large rimmed baking sheet
- 1 glass mixing jar
- 1 Silicone Spatula
- 1 Chef’s Knife
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 butternut squash peeled and cubed
- 1 small red onion or ½ large, cut into 1×1-inch chunks
- 5 –6 sprigs fresh thyme
- 3 Tbsp extra-virgin olive oil
- 1 tsp ground coriander
- ½ tsp paprika
- ½ tsp cracked black pepper
- 2 –4 oz goat cheese crumbled
- ¼ cup toasted pumpkin seeds optional
Maple-Mustard Dressing:
- 2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- ¼ cup extra-virgin olive oil
- ¼ tsp kosher salt
Instructions
- Cook the Lentils: In a medium stockpot, combine 1 cup of lentils with 4 cups of water, 2 peeled garlic cloves, 1 bay leaf, and ½ teaspoon of kosher salt. Bring to a rolling boil over high heat, then reduce to medium-low and simmer gently for 20–30 minutes until tender but not mushy. Drain any excess water, remove the bay leaf, and set the lentils aside to cool slightly while preparing the vegetables.
- Preheat the Oven: Preheat your oven to 425ºF (220ºC) to ensure it reaches the perfect temperature for caramelizing the vegetables evenly. Prepare a large rimmed baking sheet by lightly greasing it or lining it with parchment paper if desired. Proper preheating ensures your Brussels sprouts and squash roast to a golden, flavorful finish.
- Prepare the Vegetables: Trim and halve 1 lb of Brussels sprouts, peel and cube 4 cups of butternut squash, and cut 1 small red onion into 1×1-inch chunks. Place the vegetables on the prepared baking sheet and scatter 5–6 thyme sprigs among them for aromatic flavor. Make sure all pieces are roughly uniform in size for even roasting.
- Season and Roast: Drizzle the vegetables with 3 tablespoons of extra-virgin olive oil and sprinkle with 1 teaspoon ground coriander, ½ teaspoon paprika, ½ teaspoon cracked black pepper, and the remaining ½ teaspoon salt. Toss thoroughly with a silicone spatula so every piece is coated evenly. Roast in the preheated oven for 40 minutes, tossing halfway through, until vegetables are golden brown and tender.
- Prepare Maple-Mustard Dressing: In a glass mixing jar or small bowl, combine 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, and 1 tablespoon Dijon mustard. Gradually stream in ¼ cup olive oil while whisking constantly until fully emulsified. Season with ¼ teaspoon each salt and black pepper, then set aside for drizzling over the salad.
- Combine Lentils and Veggies: Transfer the cooked lentils to a large serving bowl or platter and add the roasted vegetables. Pour half of the dressing over the mixture and gently toss to coat evenly, ensuring each lentil and vegetable piece absorbs the flavor.
- Garnish and Serve: Drizzle the remaining dressing over the top and sprinkle 2–4 ounces of crumbled goat cheese along with ¼ cup toasted pumpkin seeds if using. Serve warm, at room temperature, or store for meal prep, enjoying a colorful, protein-rich, and fiber-packed salad that’s both hearty and healthy.
Notes
- Use brown or green lentils; red lentils will overcook and become mushy.
- Roast vegetables in a single layer for even caramelization and flavor.
- Uniformly chop vegetables to ensure consistent cooking times.
- Adjust the dressing sweetness with maple syrup to taste.
- Toast pumpkin seeds in a dry skillet to enhance crunch and flavor.
- Allow lentils to cool slightly before tossing to prevent wilting vegetables.
- Make-ahead tip: Both lentils and roasted vegetables can be prepared a day in advance.
Chef’s Secrets for Flavorful Results
The secret to this salad lies in balancing textures and flavors.
Roasting the vegetables at a high temperature caramelizes their natural sugars, giving a rich, nutty flavor that pairs beautifully with the earthy lentils.
Using fresh herbs, like thyme, adds aromatic depth, while the maple-mustard dressing provides a perfect sweet-tangy contrast.
Gently toss the lentils and vegetables rather than vigorously mixing to preserve their individual textures.
For creaminess without heaviness, crumbled goat cheese is ideal, adding tang and richness without overpowering the fresh flavors.
Small adjustments, like a pinch more paprika or a drizzle of extra olive oil, can elevate the salad for special occasions or meal-prep convenience.
Serving Suggestions for Every Occasion
This lentil salad is versatile and works beautifully as a main dish or side.
Serve warm in a bowl for a hearty lunch, or chilled as a refreshing dinner salad.
Pair it with crusty whole-grain bread, grilled chicken, or roasted salmon for a complete meal.
It’s also excellent for buffets or potlucks, as the vibrant colors and contrasting textures make it visually appealing.
For extra crunch, sprinkle additional pumpkin seeds or toasted nuts on top before serving.
A light drizzle of extra dressing at the table ensures each serving is perfectly seasoned.
Storage Tips for Longevity
Store the salad in an airtight container in the refrigerator for up to 3 days.
Keep the dressing separate if you plan to store it longer, as tossing vegetables and lentils with the dressing too early may soften textures.
Leftovers can be enjoyed cold or briefly reheated in the microwave, making this dish perfect for meal prep.
To freeze, store only the lentils and roasted vegetables (without dressing or cheese) in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator, then add fresh dressing, goat cheese, and pumpkin seeds before serving to maintain flavor and texture.
Frequently Asked Questions About Recipe
1. Can I use canned lentils instead of dry?
Yes, but drain and rinse them thoroughly. Canned lentils are softer, so reduce roasting time slightly to prevent the salad from becoming mushy.
2. Can I substitute vegetables?
Absolutely! Carrots, sweet potatoes, or bell peppers work well. Choose vegetables that roast evenly and maintain their texture.
3. Is this salad vegan-friendly?
To make it vegan, replace goat cheese with a plant-based alternative or omit it entirely. Maple-mustard dressing is already vegan-friendly.
4. How spicy is the salad?
This recipe is mild, but you can add a pinch of cayenne or red pepper flakes to the seasoning for subtle heat.
5. Can this be made ahead for meal prep?
Yes, both the lentils and roasted vegetables can be prepared up to a day in advance. Store separately from dressing for the best texture.
This recipe has been adapted and simplified from the original version by dishingouthealth. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
