Roasted Vegetable Lentil Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 514
- Total: 45 min
- Active: 20 min
Ingredients
1 heaping cup bite-size pieces butternut squash
1 heaping cup bite-size pieces yellow squash
1 large bell pepper, cut into bite-size pieces (about 1 heaping cup)
1 bunch asparagus, cut into 1-inch pieces
1 medium red onion, cut into bite-size pieces
7 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
1/4 teaspoon white wine vinegar
2 cups cooked lentils
1/3 cup chopped scallions
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh dill
Directions
- Preheat the oven to 400 degrees F.
- 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.