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Hearty Roasted Vegetable and Lentil Salad for Meal Prep

A bowl of warm veggie lentil salad featuring roasted butternut squash, Brussels sprouts, and red onion.
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Prepare this high-protein, fiber-packed roasted veggie salad for easy vegetarian dinners or healthy make-ahead lunches.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 large sweet potato, peeled and diced
  • 1 cup Brussels sprouts, halved
  • 1 red onion, cut into wedges
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/2 cup chopped fresh parsley

Instructions

  1. Combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender. Drain any excess liquid and set aside.
  2. Preheat your oven to 400°F (200°C).
  3. On a baking sheet, toss the diced sweet potato, Brussels sprouts, and red onion wedges with olive oil, thyme, salt, and pepper. Spread them in a single layer.
  4. Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
  5. While the vegetables roast, whisk together the red wine vinegar, Dijon mustard, and maple syrup in a small bowl to create the dressing.
  6. In a large bowl, combine the cooked lentils, roasted vegetables, and fresh parsley.
  7. Pour the dressing over the lentil and vegetable mixture. Toss gently to coat everything evenly.
  8. Serve warm or chill for later use as a plant-based protein meal prep option.

Notes

  • This salad keeps well in the refrigerator for up to four days, making it perfect for your weekly grain bowl rotation.
  • For added texture, consider adding 1/2 cup of toasted walnuts or pecans when serving.
  • If you prefer a tangier dressing, increase the red wine vinegar by one teaspoon.

Nutrition

Find it online: https://chefsily.com/veggie-lentil-salad-recipe/