We’re using the colors of the rainbow to create this beautiful and healthy salad. The best part about it? It can be made in advance and stores well in the refrigerator without getting soggy, making it great for meal prep.
Add the butternut squash, yellow squash, bell pepper, asparagus and red onion to a rimmed baking sheet. Drizzle with 3 tablespoons of the olive oil and season with the garlic powder, onion powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. Gently toss the vegetables to coat them in the oil and seasoning. Roast until the vegetables are soft and lightly browned in places, about 25 minutes.
To a large bowl, add the Dijon mustard, white wine vinegar, a generous pinch of salt and pepper and the remaining 1/4 cup olive oil; whisk to combine. Add the lentils and roasted vegetables to the bowl with the dressing. Add the scallions, parsley and dill and toss to combine. Add salt and pepper to taste.
Serve immediately or refrigerate. The salad can be stored in an airtight container in the refrigerator for up to 4 days.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.