Roasted Veggie Lentil Salad
A hearty, colorful salad combining roasted Brussels sprouts, butternut squash, and red onion with tender lentils, crumbled goat cheese, and a tangy maple-mustard dressing. High in plant-based protein, fiber, and healthy fats, this salad works warm, chilled, or at room temperature—perfect for meal prep or a satisfying everyday lunch.
Equipment
- Medium saucepan or stockpot
- Large rimmed baking sheet
- Glass jar or small mixing bowl
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-inch chunks
- 5 –6 sprigs fresh thyme
- 3 Tbsp extra-virgin olive oil
- 1 tsp ground coriander
- ½ tsp paprika
- ½ tsp freshly 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
- ¼ tsp freshly cracked black pepper
Instructions
- Cook Lentils to Tender Perfection: Start by placing 1 cup of brown or green lentils into a medium saucepan. Add 4 cups of water, the peeled garlic cloves, 1 bay leaf, and ½ teaspoon of kosher salt. Bring the mixture to a vigorous boil over high heat. Once boiling, reduce the heat to medium-low and allow the lentils to simmer gently for 20–30 minutes, or until they are tender but not mushy. Taste a lentil to check for doneness. When ready, drain any excess water and carefully remove the bay leaf. Set the cooked lentils aside in a large mixing bowl to cool slightly while you prepare the vegetables.
- Preheat Oven for Roasting: While the lentils are cooking, preheat your oven to 425ºF (220ºC). Position a rack in the center of the oven to ensure even roasting. Using a high temperature will caramelize the natural sugars in the vegetables, enhancing their flavor and giving them a beautiful golden-brown exterior.
- Prepare Vegetables for Roasting: Trim and halve 1 pound of Brussels sprouts, peel and cube 4 cups of butternut squash, and cut 1 small (or ½ large) red onion into 1-inch chunks. Place all the vegetables onto a large rimmed baking sheet. Remove the leaves from 5–6 sprigs of fresh thyme and set them aside for roasting with the vegetables.
- Season and Coat Vegetables: Drizzle 3 tablespoons of extra-virgin olive oil evenly over the vegetables. Sprinkle 1 teaspoon ground coriander, ½ teaspoon paprika, ½ teaspoon freshly cracked black pepper, and the remaining ½ teaspoon kosher salt over the veggies. Use your hands or a spatula to toss everything together thoroughly, making sure each piece is coated evenly in the oil and spices. Proper coating ensures optimal roasting and flavor development.
- Roast Vegetables Until Golden: Place the seasoned vegetables in the preheated oven. Roast for 40 minutes, stirring or flipping the vegetables halfway through to ensure even browning. The Brussels sprouts should be tender with slightly crispy edges, the squash soft and caramelized, and the onion slightly sweetened by roasting. Once done, remove the thyme sprigs, which will have released their aromatic flavor but may now be dry and mostly bare.
- Prepare the Maple-Mustard Dressing: While the vegetables roast, combine 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, and 1 tablespoon Dijon mustard in a small mixing bowl or glass jar. Whisk until the mixture is smooth. Gradually stream in ¼ cup extra-virgin olive oil while whisking constantly to create a creamy, emulsified dressing. Finally, season with ¼ teaspoon each of kosher salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
- Combine Lentils and Roasted Vegetables: Once the vegetables are finished roasting, transfer them directly into the bowl with the cooked lentils. Pour half of the prepared dressing over the mixture and gently toss to combine, ensuring every lentil and vegetable piece is lightly coated with the flavorful dressing.
- Plate and Garnish for Serving: Transfer the tossed salad to a large serving bowl or platter. Drizzle the remaining dressing over the top for added flavor and visual appeal. Sprinkle 2–4 ounces of crumbled goat cheese evenly across the salad. If desired, finish with ¼ cup toasted pumpkin seeds for an added crunch and nutty flavor.
- Serve Warm or Chill: This salad can be enjoyed warm immediately, served at room temperature, or chilled in the refrigerator. It’s versatile for meal prep or casual weeknight dinners. For best flavor, allow the salad to sit for a few minutes after tossing to let the dressing meld with the lentils and roasted vegetables.
- Storage and Leftover Tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm in the oven or microwave, or enjoy chilled as a refreshing, nutrient-packed salad. The flavors often intensify the next day, making it even more delicious.
Notes
- Lentils should be cooked until tender but still hold their shape; avoid overcooking.
- Toss vegetables halfway through roasting to ensure even caramelization and flavor.
- For a slightly sweeter salad, add a touch more maple syrup to the dressing.
- Toasted pumpkin seeds add crunch and nuttiness, but they are optional.
- Goat cheese adds creaminess and protein; adjust the amount based on your preference.
- This salad can be served warm, at room temperature, or chilled.
