Oh my goodness, let me tell you about this Lentil & Roasted Veggie Salad! It’s one of my absolute favorites because it’s not just delicious, it’s packed with nutrition, too! I mean, come on—lentils are like little powerhouses of protein and fiber, and when you toss in those beautifully roasted veggies, you get a rainbow of flavors and textures. Plus, it’s super easy to whip up, making it perfect for a quick weeknight dinner or a meal prep star for the week ahead. Trust me, once you try this salad, you’ll want to make it over and over! It’s fresh, satisfying, and oh-so-good for you!

Ingredients List

Here’s what you’ll need to make this vibrant Lentil & Roasted Veggie Salad. Each ingredient plays a crucial role in building those incredible flavors, so let’s dive in!

1 cup lentils – I love using green or brown lentils for this recipe, but feel free to experiment!
2 cups water – This is for boiling the lentils. You can also use vegetable broth for extra flavor!
1 bell pepper, chopped – Any color will do, but red or yellow adds a nice sweetness.
1 zucchini, chopped – It adds a lovely texture and absorbs those roasting flavors.
1 red onion, chopped – Sweet and tangy, it’s a must-have for depth.
2 tablespoons olive oil – Extra virgin is my go-to for that rich taste.
1 teaspoon salt – This enhances the flavors of all the ingredients.
1/2 teaspoon black pepper – A little kick to balance the sweetness of the veggies.
2 cups mixed greens – I love using arugula or spinach for a peppery twist!
1/4 cup feta cheese, crumbled – This adds a creamy, salty element that’s just divine.
2 tablespoons balsamic vinegar – The finishing touch that ties everything together beautifully.

How to Prepare Lentil & Roasted Veggie Salad

Now, let’s get down to the fun part—preparing this gorgeous salad! It may sound like a lot, but I promise it’s super straightforward. Just follow these steps, and you’ll be enjoying a bowl of deliciousness in no time!

Cooking the Lentils

First things first, you’ll want to rinse your lentils under cold water to get rid of any dust or debris. Then, combine them with 2 cups of water in a pot and bring it to a boil. Once it’s bubbling, reduce the heat to a gentle simmer and let them cook for about 20 minutes. You want them tender but not mushy—trust me, overcooked lentils can be a bit sad. Once they’re just right, drain any excess water and let them cool while you work on the veggies!

Roasting the Vegetables

Preheat your oven to 400°F (200°C)—this is where the magic happens! Grab those chopped bell pepper, zucchini, and red onion, toss them in a bowl with olive oil, salt, and pepper until they’re well coated. Spread them out on a baking sheet in a single layer; this helps them roast evenly. Pop them in the oven and roast for about 25 minutes or until they’re golden and caramelized. Oh, the smell is going to be incredible!

Combining Ingredients

Once your lentils have cooled and your veggies are perfectly roasted, it’s time to bring it all together! In a large bowl, combine the lentils, roasted vegetables, and mixed greens. Crumble that feta cheese on top—don’t be shy, it adds such a lovely creaminess! Drizzle with balsamic vinegar and gently toss everything together until it’s beautifully mixed. And voilà, your Lentil & Roasted Veggie Salad is ready to serve! You can enjoy it immediately, or let it chill in the fridge for a bit if you prefer it cold.

Nutritional Information

When it comes to nutrition, this Lentil & Roasted Veggie Salad packs a punch! Just keep in mind that the nutritional values can vary based on the specific ingredients and brands you use. The data below is an estimate to give you a general idea of what you’re enjoying:

Calories: 280
Protein: 12g
Fat: 10g (Saturated Fat: 2g)
Carbohydrates: 38g (Fiber: 12g)
Sugar: 3g
Sodium: 400mg
Cholesterol: 5mg

This salad is not only delicious but also a fantastic source of nutrients, keeping you energized throughout the day!

Tips for Success

To really make your Lentil & Roasted Veggie Salad shine, here are a few tips that I absolutely swear by! First, don’t be shy with the seasoning—taste as you go and adjust salt and pepper to your liking. If you want to mix it up, try adding a splash of lemon juice or your favorite herbs like basil or parsley for an extra layer of flavor. You can also swap out the veggies; roasted carrots or sweet potatoes would be delicious! And if you’re feeling a bit indulgent, toss in some avocado for creaminess. Serve it warm or cold, but I say it’s best enjoyed fresh, right after it’s made!

Variations of Lentil & Roasted Veggie Salad

If you’re feeling adventurous, there are so many fun ways to customize your Lentil & Roasted Veggie Salad! For starters, consider adding a handful of fresh herbs like cilantro, parsley, or dill for a burst of freshness. You could also toss in some spices—try cumin or smoked paprika for a warm, earthy flavor that complements the veggies beautifully.

Want to up the protein? Add grilled chicken, chickpeas, or even some crispy bacon for an extra savory touch! And don’t forget about toppings—crunchy pumpkin seeds or toasted pine nuts can add that delightful crunch. Mix and match these variations to create your perfect salad masterpiece!

Storage & Reheating Instructions

Great news—this Lentil & Roasted Veggie Salad stores beautifully! Just transfer any leftovers to an airtight container and pop it in the fridge, where it’ll keep for up to 3 days. The flavors will continue to meld together, making it even tastier! If you’re planning to enjoy it cold, just grab it from the fridge and dig in. But if you prefer it warm, simply reheat it gently in the microwave for a minute or two. Just be careful not to overheat it, as you don’t want to lose that lovely texture. Enjoy your delicious leftovers!

FAQ Section

I’ve gathered some common questions about this delicious Lentil & Roasted Veggie Salad to help you out. Let’s dive in!

Can I use canned lentils instead of dried?
Absolutely! Canned lentils are a great time-saver. Just rinse and drain them before adding to your salad. They’ll work perfectly!

What other vegetables can I use?
Oh, the possibilities are endless! You can swap in broccoli, cauliflower, or even cherry tomatoes. Just make sure to adjust roasting times if you use denser veggies.

Is this salad gluten-free?
Yes, this Lentil & Roasted Veggie Salad is naturally gluten-free, making it a fantastic option for those with dietary restrictions!

How can I make this salad more filling?
If you want to turn this salad into a heartier meal, consider adding some quinoa, chickpeas, or grilled chicken for that extra protein boost!

Can I make this salad in advance?
Definitely! In fact, the flavors get even better after a day in the fridge. Just keep the mixed greens separate until you’re ready to serve for the freshest taste.

Lentil & Roasted Veggie Salad: 7 Reasons to Love It

Author: Lisa
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting and boiling
Cuisine: Mediterranean
Diet: Vegetarian

Print Recipe

Description

A nutritious salad featuring lentils and roasted vegetables.

Instructions

Preheat oven to 400°F (200°C).
Rinse lentils and combine them with water in a pot. Bring to a boil and simmer for 20 minutes.
While lentils cook, toss chopped vegetables with olive oil, salt, and pepper.
Spread vegetables on a baking sheet and roast for 25 minutes.
Once lentils are cooked, drain and let cool.
In a large bowl, combine lentils, roasted vegetables, mixed greens, and feta cheese.
Drizzle with balsamic vinegar and toss gently.
Serve immediately or chill before serving.

Notes

Adjust seasoning to taste.
Can be stored in the fridge for up to 3 days.
Add nuts or seeds for extra crunch.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3g
Sodium: 400mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 12g
Protein: 12g
Cholesterol: 5mg

Keywords: Lentil Salad, Roasted Vegetables, Healthy Salad

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