A delicious and nutritious Vegan Lentil & Roasted Vegetable Salad, packed with high-protein green lentils, butternut squash, Brussels sprouts, and red onion, perfect for a healthy and easy lunch option.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On the prepared baking sheet, combine the butternut squash, Brussels sprouts, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat the vegetables and spread them out in a single layer.
- Bake the vegetables for 20 minutes, flipping them halfway through, until they become tender and golden.
- While the vegetables are baking, cook the lentils in a medium saucepan. Combine the lentils and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender. Drain any excess water if needed.
- Transfer the roasted vegetables and cooked lentils to a large bowl.
- In a liquid measuring cup, whisk together balsamic vinegar, maple syrup, salt, and pepper until well-combined.
- Pour the dressing over the lentils and vegetables, tossing to ensure everything is well-coated.
- To store, place the lentil salad in an airtight container and refrigerate for up to 5 days.
- Enjoy the delicious lentil salad!
This Vegan Lentil & Roasted Vegetable Salad recipe is a simple and easy-to-make dish that is both healthy and delicious.
Dairy-free, gluten-free, vegan, and vegetarian, it fits into various dietary preferences.
It is high in protein and fiber, making it a nutritious choice for lunch.
With a cooking time of under 1 hour, this meal can be prepared using basic cooking equipment like oven mitts, parchment paper, peeler, saucepan, whisk, baking pan, chef's knife, cutting board, liquid measuring cup, measuring spoons, and mixing bowl.
Perfect for meal prep, this salad combines the goodness of lentils and roasted vegetables for a satisfying and flavorful meal.
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