Salads > Salads for Special Diets > Gluten-Free Salads (as main course) > Salads Focusing on Vegetables and Protein

Lentil and Roasted Vegetable Salad with Lemon-Herb Dressing

A hearty and nutritious gluten-free salad featuring protein-packed lentils and a colorful assortment of roasted vegetables. The vibrant lemon-herb dressing adds a fresh and zesty flavor, making it a perfect main course salad for a healthy and satisfying meal.

Prep Time
20 minutes
Cook Time
40 minutes
Servings
2-3
Ingredients
  • 1 cup Green or Brown Lentils
  • 1 medium Sweet Potato
  • 1 cup Brussels Sprouts
  • 1/2 medium Red Onion
  • 4 tablespoons Olive Oil
  • 3 tablespoons Lemon Juice
  • 1/4 cup Fresh Parsley
  • 2 tablespoons Fresh Mint
  • 1 clove Garlic
  • 1 teaspoon Dijon Mustard
  • to taste Salt
  • to taste Black Pepper

Cook the Lentils

Rinse the lentils under cold water. In a saucepan, combine the lentils with 3 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside to cool.

Roast the Vegetables

Preheat oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Trim and halve the Brussels sprouts. Cut the red onion into wedges. Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 30-35 minutes, or until tender and slightly browned, flipping halfway through.

Make the Lemon-Herb Dressing

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, chopped fresh parsley, and chopped fresh mint. Season with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine the cooked lentils, roasted vegetables. Pour the lemon-herb dressing over the salad and toss gently to combine. Serve warm or chilled. Can be garnished with a sprinkle of extra fresh herbs.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-190 kcal Protein: 8-10g Fat: 6-8g Carbohydrates: 18-22g Fiber: 5-7g

Other Considerations for Nutrition

Lentils are a great source of plant-based protein and fiber. Roasting vegetables enhances their natural sweetness and nutrient content. Using fresh herbs provides antioxidants and adds flavor without added salt or sugar.

← Lentil and Roasted Beet Grain Bowl with Balsamic Glaze Low-Carb Salmon Avocado Salad →

FAQ

  • Can I use different types of lentils?

    Yes, you can use red lentils, but they cook much faster and may become mushy. Green or brown lentils hold their shape better in salads.
  • Can I add other roasted vegetables?

    Certainly! Consider adding carrots, parsnips, butternut squash, or bell peppers.
  • How long does this salad last in the refrigerator?

    This salad will keep well in the refrigerator for up to 4 days in an airtight container. The flavors will meld together even more over time.