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Hearty Roasted Vegetable and Lentil Salad for Meal Prep

A close-up of a hearty veggie lentil salad featuring roasted orange sweet potatoes, purple onion, and pecans.
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Prepare this high-protein, fiber-packed roasted vegetable and lentil 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 pound mixed root vegetables (carrots, sweet potatoes, parsnips), chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped dried apricots
  • 1/4 cup toasted pecans or walnuts
  • For the Dressing: 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the chopped root vegetables and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil, dried thyme, salt, and pepper. Toss to coat evenly.
  3. Roast the vegetables for 25 to 30 minutes, turning halfway, until tender and slightly caramelized.
  4. While the vegetables roast, cook the lentils. Combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
  5. Prepare the dressing. In a small bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season with salt and pepper.
  6. In a large bowl, combine the cooked lentils, roasted vegetables, dried apricots, and toasted nuts.
  7. Pour the dressing over the salad mixture and toss gently to combine everything well.
  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 excellent for your lentil meal prep schedule.
  • For a heartier grain bowl, add 1 cup of cooked quinoa or farro to the final mixture.
  • If you prefer a tangier flavor, increase the apple cider vinegar in the dressing by one teaspoon.

Nutrition

Find it online: https://mistyplate.com/veggie-lentil-salad-roasted-meal-prep/