This Roasted Veggie Lentil Salad, topped with a maple-mustard dressing, fresh herbs, and goat cheese, is a vibrant and satisfying option, perfect for make-ahead lunches.
Why You’ll Love This Roasted Veggie Lentil Salad
I’ve been obsessed with this recipe lately for lunch. It’s delicious whether you enjoy it warm, chilled, or at room temperature, and it ticks all the boxes for a filling, satisfying meal. My love for lentils is strong—this affordable pantry staple is a year-round favorite for me. I use them to add protein and fiber to soups and salads.
Much like my Warm Lentil Salad with Feta and Mediterranean Lentil Salad, this dish is packed with bold flavors, various textures, and plenty of wholesome ingredients. The veggies are seasoned warmly and roasted all on one sheet pan, which makes for easy prep. Plus, the simple maple mustard dressing is just four ingredients but delivers tons of flavor.
If you’re looking for some autumn meal inspiration, this lentil salad is definitely a must-try!
Ingredients
- Lentils: Lentils are a powerhouse of fiber and protein, making them a great substitute for meat in vegetarian and vegan recipes. They make dishes hearty and satisfying, are budget-friendly, and have a long shelf life.
- Butternut Squash: Its sweetness pairs perfectly with the tangy dressing. You can swap it out for sweet potatoes if you prefer.
- Brussels Sprouts: These add a hearty dose of fiber and Vitamin C.
- Red Onion: Try to cut the onion into pieces that are similar in size to the squash and Brussels sprouts for even roasting.
- Spices: I like using a blend of ground coriander and paprika to season the veggies, but cumin works well too.
- Thyme: It adds a rustic flavor. Fresh rosemary or sage would also be great alternatives.
- Garlic: Cooked with the lentils to infuse the broth and add flavor to the legumes.
- Apple Cider Vinegar: Adds brightness and acidity to the salad. Sherry vinegar can be used as a substitute.
- Olive Oil: A high-quality extra virgin olive oil is essential since it’s a key ingredient in the dressing.
- Maple Syrup: Adds sweetness and complexity.
- Mustard: Dijon or grainy mustard works best.
- Goat Cheese: Optional, but it adds a rich, creamy, and salty flavor that complements the salad.
For the full list of ingredients and their quantities, see the recipe card below.
Step-by-Step Instructions
Step 1: Cook the Lentils
In a large pot, combine lentils, 4 cups of water, garlic, a bay leaf, and some salt. Bring it to a boil over high heat, then reduce the heat to low and simmer for 20 to 30 minutes, until the lentils are tender.
Step 2: Roast the Veggies
On a large baking sheet, combine butternut squash, Brussels sprouts, red onion, and thyme. Toss them with olive oil and spices, then roast at 425°F for 40 minutes, stirring halfway through.
Step 3: Mix the Dressing
In a glass jar, combine all the dressing ingredients and shake until smooth.
Step 4: Assemble the Salad
In a large bowl or serving platter, mix the cooked lentils with the roasted veggies. Toss with half of the dressing. Drizzle the remaining dressing over the top and garnish with crumbled goat cheese.
Serving Suggestions
This hearty roasted veggie lentil salad is great on its own, but it also pairs well with other dishes. Here are some ideas:
- Soup: Try it with Creamy Tomato Soup or Tomato and Red Pepper Soup for a comforting lunch.
- Chickpea Meatballs: These can be ready in just 20 minutes!
- Marinated Feta: Serve it on the side with some crusty bread for a tasty combo.
Enjoy this versatile and flavorful salad for lunch, dinner, or even as part of your holiday meal prep!
Equipment
- Medium stockpot or saucepan
- Large sheet pan
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 peeled and cubed butternut squash (from 1 medium butternut squash)
- 1 small (or 1/2 large) red onion, cut into 1×1-inch chunks
- 5 to 6 sprigs of fresh thyme
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. ground coriander
- 1/2 tsp. paprika
- 1/2 tsp. cracked black pepper
- 2 to 4 oz. goat cheese, crumbled (amount depending on preference)
- 1/4 cup toasted pumpkin seeds (optional)
Maple-Mustard Dressing
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. each kosher salt and cracked black pepper
Instructions
- In a medium pot, combine lentils, 4 cups of water, garlic, bay leaf, and 1/2 tsp. salt; bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 to 30 minutes, until lentils are tender. Drain any excess water, and discard bay leaf.
- Meanwhile, preheat oven to 425ºF. Add Brussels sprouts, butternut squash, red onion, and thyme sprigs to a large-rimmed baking sheet. Drizzle with olive oil, and season with coriander, paprika, remaining 1/2 tsp. salt, and black pepper; toss well to coat. Roast for 40 minutes, tossing once midway through. Discard thyme sprigs (they should be mostly bare).
- Prepare mustard dressing by combining vinegar, maple syrup, and mustard in a glass jar or small mixing bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth—season with salt and pepper.
- Combine lentils and roasted veggies in a large serving bowl or platter. Add half of the dressing and toss to combine. Drizzle remaining dressing overtop, and garnish with goat cheese and toasted pumpkin seeds.
Notes
This salad can be enjoyed warm, chilled, or closer to room temperature (I like it best warm). Store leftovers in the refrigerator for up to 5 days.
NUTRITION INFORMATON: Serving: 1.25cups | Calories: 325kcal | Carbohydrates: 33g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Sodium: 610mg | Fiber: 10g | Sugar: 10g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!
