Easy Roasted Veggie Lentil Salad
This Roasted Veggie Lentil Salad combines tender lentils with caramelized Brussels sprouts, butternut squash, and red onion, tossed in a maple-mustard dressing and topped with goat cheese and pumpkin seeds for a hearty, nutrient-rich meal.
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.