Lentil & Roasted Veggie Salad
A colorful and healthy dish packed with flavors, perfect for lunch or dinner, featuring lentils, roasted veggies, and nuts.
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
You can serve this salad warm or cold. It’s great on its own or as a side dish. Store leftovers in an airtight container in the fridge for up to 3 days.