Oh my goodness, let me tell you about my Lentil & Roasted Veggie Salad! It quickly became a family favorite after I whipped it up one busy weeknight when I was craving something healthy yet satisfying. The first time I made it, the aroma of roasting veggies filled my kitchen, and everyone couldn’t wait to dig in! Lentils are not only packed with protein and fiber, but they also help keep you feeling full and energized. Paired with colorful roasted vegetables, this salad is a feast for both the eyes and the taste buds. Trust me, once you try it, you’ll find yourself making it over and over again!
Ingredients List
- 1 cup dried lentils
- 2 cups water
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinegar
How to Prepare the Lentil & Roasted Veggie Salad
Getting this Lentil & Roasted Veggie Salad ready is super simple and honestly a bit therapeutic! Let’s dive into it step-by-step so you can whip this up without a hitch.
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). This is where the magic happens with those veggies!
- While the oven warms up, rinse 1 cup of dried lentils under cold water. Then, combine them with 2 cups of water in a pot. Bring this to a boil and let it simmer for about 20 minutes. You’ll want them tender but not mushy, so keep an eye on them!
- Next, grab your bell pepper, zucchini, and red onion. Chop them up and toss them in a bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure they’re well-coated; it really brings out the flavors!
- Spread those colorful veggies on a baking sheet and roast them in the oven for about 25 minutes. You want them nice and caramelized—trust me, the smell will have everyone asking what’s cooking!
- Once your lentils are cooked, drain them and let them cool for a few minutes. You don’t want them too hot when you mix everything together.
- In a large bowl, combine the cooled lentils, roasted veggies, and 2 cups of mixed greens. Crumble 1/4 cup of feta cheese on top for that creamy goodness.
- Finally, drizzle 2 tablespoons of balsamic vinegar over the salad and toss everything gently to combine. You can serve it right away, or if you prefer it chilled, pop it in the fridge for a bit before serving!
And there you have it! A vibrant, nutritious salad that’s as delightful to eat as it is to make. Enjoy every bite!
Nutritional Information
Just a quick note before we dive into the numbers: the nutritional values can vary based on the specific ingredients and brands you use, so consider these estimates! Here’s a breakdown of what you can expect per serving of this delicious Lentil & Roasted Veggie Salad:
- Calories: 280
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 5mg
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Sugar: 3g
- Sodium: 400mg
This salad is not only tasty but also packed with nutrients, making it a fantastic addition to your meals! Enjoy feeling good about what you’re eating!
Tips for Success
To make sure your Lentil & Roasted Veggie Salad turns out perfectly every time, here are a few handy tips! First, don’t hesitate to adjust the seasoning to your taste. If you love a little kick, try adding a pinch of red pepper flakes or a splash of lemon juice for brightness. And remember, let your roasted veggies cool a bit before mixing them in; it helps keep the greens crisp and fresh!
As for storage, this salad is great for meal prep! Just keep it in an airtight container in the fridge for up to three days. If you’re making it ahead of time, wait to add the balsamic vinegar until you’re ready to serve—it’ll keep everything nice and crunchy. Enjoy your delicious, nutritious salad, and feel free to get creative with it!
Why You’ll Love This Lentil & Roasted Veggie Salad
- Nutritious: Packed with protein, fiber, and vitamins, this salad is a powerhouse of goodness!
- Easy to Make: With simple steps and minimal prep, you’ll have a delicious meal ready in no time.
- Versatile: Swap out veggies or add your favorite nuts and seeds for a personalized twist.
- Satisfying: The combination of hearty lentils and roasted vegetables keeps you full and satisfied.
- Meal Prep Friendly: Perfect for making ahead, this salad holds up well in the fridge for a quick lunch or dinner.
Variations of the Lentil & Roasted Veggie Salad
One of the best things about this Lentil & Roasted Veggie Salad is how adaptable it is! Feel free to mix it up based on what you have on hand or what’s in season. You can add roasted sweet potatoes or carrots for some sweetness, or throw in some cherry tomatoes for a burst of juicy flavor. If you’re looking for extra crunch, consider tossing in some toasted nuts like almonds or walnuts, or even sunflower seeds! You can also switch up the grains—try adding cooked quinoa or farro for an added texture. The possibilities are endless, so let your creativity shine and make it your own!
Serving Suggestions
This Lentil & Roasted Veggie Salad is fantastic on its own, but it also pairs beautifully with a variety of side dishes! I love serving it alongside some warm, crusty bread or a slice of homemade focaccia to soak up all those delicious flavors. You could also complement it with a light soup, like a refreshing tomato basil or a hearty minestrone. If you’re in the mood for something a bit more substantial, grilled chicken or fish makes a lovely protein addition. Whatever you choose, this salad is sure to shine at your table!
Storage & Reheating Instructions
Storing your Lentil & Roasted Veggie Salad is a breeze! Just place any leftovers in an airtight container and pop it in the fridge, where it’ll stay fresh for up to three days. If you’re preparing it ahead of time, I recommend keeping the balsamic vinegar separate until you’re ready to serve, as it helps maintain the crispiness of those greens.
When it comes to reheating, I suggest enjoying it cold or at room temperature to preserve all those vibrant flavors. If you prefer it warm, you can gently heat it in the microwave for about 30 seconds—just don’t overdo it! You want to keep that delicious texture intact. Enjoy!
For more healthy recipes, check out this Mediterranean lentil salad or this sweet potato and lentil soup for a comforting meal option!
Print
Lentil & Roasted Veggie Salad: 7 Healthy Delightful Twists
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A nutritious salad featuring lentils and roasted vegetables.
Ingredients
- 1 cup lentils
- 2 cups water
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinegar
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
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