Roasted Veggie Salad with Lentils. Lentil & Roasted Vegetable Salad. featured in Easy To Pack Vegan Lunches. I would roast the vegetables with the balsamic vinegar and maple syrup on them, rather than put it on afterwards. The veggies soak up the flavour more!!

Lentils and sweet root vegetables make a hearty main-dish salad. Prep the vegetables and transfer into a lined roasting tray (they should be in a single layer). Then brush with half of the miso marinade (reserve the remaining marinade) and sprinkle with Arrange the spinach onto the plates and top with the roast veggies and lentils. You can cook Roasted Veggie Salad with Lentils using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted Veggie Salad with Lentils

You need 1 of butternut squash.
Prepare 3 of large carrots.
It's 1 of large leek.
Prepare 1 box of cooked green lentils.
You need of Fresh thyme.
It's of Olive oil.
You need of Feta.
It's of Dressing:.
Prepare 2 Cloves of minced garlic.
You need 1/4 Cup of Balsamic.
Prepare 1/2 Cup of olive oil.
You need 2 tbsp of lemon juice.
You need 1/2 tsp of Dijon mustard.
You need 1 tbsp of honey.
Prepare of Salt and pepper.

A delicious, healthy, Greek-inspired lentil salad recipe, loaded up with spring veggies, lemon and fresh mint served over optional yogurt sauce. The farmers market is overflowing with the most beautiful spring produce! Heat lentils in a pan with half a cup of water until boiling, then drain and toss in remaining olive oil, lemon juice, honey and cumin, and season with sea salt and pepper. Arrange potatoes on each dinner plate, scatter with spinach leaves and top with baby carrots and cauliflower.

Roasted Veggie Salad with Lentils instructions

Preheat oven to 200C. Peel and cut butternut squash in half lengthwise. Then cut large moon shape pieces. Place on large baking tray..
Peel and cut carrots in half and then half again. Place on baking tray with squash. Drizzle with olive oil, lots of salt and pepper and your fresh thyme. Put in oven for 10 minutes..
Cut the leek in half lengthwise and then cut large chunks (the size of your carrots). Rinse lentils and set aside..
After 10 minute, take squash and carrots out of oven and put leeks on the tray. Drizzle with olive oil and place in oven for another 10 minutes..
Mix all ingredients for the dressing. Adjust to your own taste!!!.
Take out veggies, they should be tender and slightly brown around edges. The green part of the leeks might be slightly crispy, which will add flavour..
Put lentils on plate and place veggies on top. Drizzle with dressing and sprinkle feta..

Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the roasting tray. Crumble over the feta, tear over the mint Pour a little olive oil over the salad and serve. The lentils can be cooked in advance. Season the lentils with salt, pepper and olive oil. Arrange arugula on a platter and top with vegetables, lentils, and cheese.