Lentil & Roasted Veggie Salad is a colorful and healthy dish that’s packed with flavors. It’s perfect for lunch or dinner, and it’s super easy to make. This salad combines wholesome ingredients like lentils, veggies, and nuts that will keep you full and satisfied!
Why Make This Recipe
If you’re looking for a quick and nutritious meal, this salad is the way to go! It’s great for busy days when you want something healthy without spending too much time in the kitchen. Plus, it’s a fantastic way to use up leftover vegetables or grains. Your family will love the tasty mix of flavors!
How to Make Lentil & Roasted Veggie Salad
Ingredients:
- 1/2 cup cooked lentils
- 1/4 cup farro or quinoa (cooked)
- 1/2 cup kale (chopped)
- 1/2 zucchini (sliced)
- 1/2 cup cherry tomatoes (halved)
- 1 tbsp olive oil
- 1 tbsp almonds (sliced)
- 1/2 lemon (juice)
- Salt & pepper to taste
Directions:
- Preheat your oven to 400°F (200°C).
- Toss the sliced zucchini with olive oil, salt, and pepper in a bowl.
- Spread the zucchini on a baking sheet and roast for 10-15 minutes until tender.
- In a large bowl, combine the cooked lentils, farro or quinoa, chopped kale, and halved cherry tomatoes.
- Once the zucchini is done roasting, add it to the salad mixture.
- Drizzle the salad with lemon juice and sprinkle sliced almonds on top.
- Give everything a gentle toss, and season with salt and pepper to taste.
How to Serve Lentil & Roasted Veggie Salad
You can serve this salad warm or cold. It’s great on its own or as a side dish with grilled meat or fish. Don’t forget to enjoy it with your favorite dressing if you like a little extra flavor!
How to Store Lentil & Roasted Veggie Salad
If you have leftovers, store them in an airtight container in the fridge. The salad will stay fresh for up to 3 days. You might want to keep the almonds separate if you want them to stay crunchy.
Tips to Make Lentil & Roasted Veggie Salad
- Make sure your lentils and grains are cooked and cooled before mixing everything.
- Feel free to add your favorite veggies like bell peppers or carrots for more color and flavor.
- You can also substitute the almonds with walnuts or sunflower seeds if preferred.
Variation
You can easily adapt this salad by changing the grains or adding different vegetables based on what you have at home. It’s versatile and can take on many flavors!
FAQs
1. Can I use canned lentils?
Yes! Canned lentils are a great time-saver. Just rinse and drain them before adding to the salad.
2. How can I make this salad more filling?
You can add more protein, like grilled chicken, feta cheese, or chickpeas for an extra boost.
3. Is this salad vegan?
Yes, this salad is vegan-friendly, making it a great choice for plant-based diets!
Lentil & Roasted Veggie Salad
Ingredients
Salad Ingredients
- 1/2 cup cooked lentils Ensure lentils are cooked and cooled.
- 1/4 cup farro or quinoa Can substitute with other whole grains.
- 1/2 cup kale Chopped.
- 1/2 cup zucchini Sliced.
- 1/2 cup cherry tomatoes Halved.
- 1 tbsp olive oil
- 1 tbsp almonds Sliced.
- 1/2 lemon juice For drizzling.
- Salt & pepper To taste.
Instructions
Roasting the Zucchini
- Preheat your oven to 400°F (200°C).
- Toss the sliced zucchini with olive oil, salt, and pepper in a bowl.
- Spread the zucchini on a baking sheet and roast for 10-15 minutes until tender.
Mixing the Salad
- In a large bowl, combine the cooked lentils, farro or quinoa, chopped kale, and halved cherry tomatoes.
- Once the zucchini is done roasting, add it to the salad mixture.
- Drizzle the salad with lemon juice and sprinkle sliced almonds on top.
- Give everything a gentle toss, and season with salt and pepper to taste.
Notes
ANNONCE
