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Hearty Roasted Veggie and Lentil Salad for Meal Prep

A mound of colorful veggie lentil salad featuring lentils, roasted sweet potatoes, and broccoli florets.
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Fix your lunch routine with this high-protein, fiber-packed roasted vegetable and lentil salad. It is perfect for make-ahead vegetarian dinners or satisfying fall harvest bowls.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 pound mixed root vegetables (carrots, sweet potatoes, parsnips), chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 head broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped dried apricots or cranberries
  • 1/4 cup toasted pecans or walnuts
  • For the Dressing: 1/4 cup olive oil
  • For the Dressing: 3 tablespoons apple cider vinegar
  • For the Dressing: 1 tablespoon Dijon mustard
  • For the Dressing: 1 teaspoon maple syrup
  • For the Dressing: 1 clove garlic, minced

Instructions

  1. 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 tender. Drain any excess liquid and set aside.
  2. Prepare the vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the chopped root vegetables, red onion wedges, and broccoli florets with 2 tablespoons of olive oil, thyme, salt, and pepper. Spread them in a single layer.
  3. Roast the vegetables: Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  4. Make the dressing: While the vegetables roast, whisk together the dressing ingredients: 1/4 cup olive oil, apple cider vinegar, Dijon mustard, maple syrup, and minced garlic in a small bowl until emulsified.
  5. Assemble the salad: In a large bowl, combine the cooked lentils, roasted vegetables, dried fruit, and toasted nuts.
  6. Dress and serve: Pour the dressing over the salad mixture. Toss gently to coat everything evenly. Serve warm or chill for later meal prep.

Notes

  • For extra plant-based protein, add 1 cup of cooked chickpeas when assembling the salad.
  • This lentil meal prep keeps well in the refrigerator for up to four days, making it a great healthy make ahead option.
  • If you prefer a heartier grain bowl, add 1 cup of cooked quinoa or farro to the final mix.

Nutrition

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