Lentil and Roasted Vegetable Salad with Feta and Greek Dressing
This Lentil and Roasted Vegetable Salad with Feta and Greek Dressing isn't just a salad; it's a flavor explosion that's so incredibly delicious that you'll be making it on repeat. Trust me, this fantastic recipe is about to become your new go-to for a satisfying and vibrant meal. Ready to discover your next obsession? Let's dive in!
Servings: 6
Calories: 275kcal
Equipment
Ingredients
For the salad
- 1 cup uncooked/dry brown lentils
- 4 cups water
- 3 cloves garlic chopped
- 1 sweet potato chopped, about 1 heaping cup
- 2 cups cauliflower florets
- 1 red bell pepper cubed
- 1 red onion cut into chunks
- 1 tablespoon olive oil
- Greek seasoning to taste
- Salt and black pepper to taste
For the dressing
- ¼ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 teaspoon maple syrup
- Greek seasoning to taste
- salt and black pepper to taste
Instructions
- Set water to boil in a medium saucepan and preheat your oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
- Wash and rinse the lentils and add them to the saucepan with boiling water along with chopped garlic and salt. Cook until soft but not mushy, 15-20 minutes.
- Add chopped sweet potatoes and cauliflower florets to the parchment-lined cookie sheet. Drizzle with olive oil, salt, pepper, and Greek seasoning and toss together until the veggies are coated with oil and seasoning. Roast them in the preheated oven for 15 minutes.
- While the lentils and veggies are cooking, add the dressing ingredients into a glass measuring cup and whisk to combine.
- After 15 minutes, take the cookie sheet out of the oven and add the chopped bell peppers and onions to it. Carefully toss the onions and bell peppers with oil and seasoning and return the cookie sheet to the oven for 10 more minutes. Check the lentils for doneness and turn the heat off under the saucepan.
- Add the salad greens to a big salad bowl. Using a large soup mesh strainer, drain the lentils and then add them to the bowl with the salad greens.
- Once the oven timer is up, take the cookie sheet with the roasted vegetables out of the oven. Use a spatula to carefully transfer the roasted vegetables to your salad bowl.
- Give the dressing one more quick whisk and add it to the salad. Top with feta cheese.
- Using two big spoons, give everything a gentle mix. Check the seasonings and adjust if needed. Enjoy warm or cold.
Notes
- The step by step photos included in my blog post will help to guide you through the recipe.
- This salad can be stored in an airtight container in the fridge for up to 2 days.
- Pre-cooked lentils - to save time, you can use pre-cooked canned or vacuum-packed lentils
- Vegan - use your favorite vegan cheese or completely skip the feta to make this salad vegan.
- Greens - the baby spinach and arugula mix can be replaced with a hearty lettuce like romaine
- Add meat - add sliced grilled chicken to this salad if you want a more protein-dense meal
- Italian - use Italian seasoning blend in place of Greek seasoning and replace the feta cheese with fresh mozzarella to give this lentil and roasted vegetable salad an Italian twist.
- Walnuts - add about a half cup of chopped toasted walnuts for added texture.
- Dressing - you can mix the dressing in a mason jar, tightly screw the lid on, and shake vigorously or until the ingredients are emulsified.
Nutrition
Calories: 275kcal | Carbohydrates: 33g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 52mg | Potassium: 613mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5978IU | Vitamin C: 46mg | Calcium: 53mg | Iron: 3mg
