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This Lentil Salad with Warm Roasted Veggies is bursting with fresh herbs, hearty French lentils, and vibrant flavors. It is perfect as a healthy side dish or even as a main course! The creamy Green Goddess dressing adds so much flavor and makes meal-prepping this recipe even easier!
Love a good warm salad? ME TOO! You should definitely try out my Roasted Veggie Tzatziki Bowls, as well as these Maple Dijon Veggies Bowls AND these Potato, Chickpea, and Cauliflower Bowls!
Lentils have quickly become one of my FAVORITE sources of plant-based protein and this Vegan Lentil Salad is my new go to recipe! That being said, I’ve never not be craving this Vegan Lentil Soup!
I’ve been on a big veggie bowl kick lately! I truly love eating veggies but I just can’t do a cold salad except on rare occasions. So, recipes like this Potato, Chickpea, and Cauliflower Bowls feel like a salad but so much more filling and satisfying!
Why You’ll Love This Recipe
- Packed with flavor: The roasted veggies paired with the creamy, herby Green Goddess dressing make for an irresistible combo!
- Versatile: Enjoy it as a side dish or a light main meal. It’s great for meal prep, too!
- Healthy and hearty: Protein-packed lentils and fresh veggies make this salad both nutritious and satisfying.
- Customizable: Easily swap in your favorite veggies or adjust the dressing ingredients to your taste.
Ingredients needed
For the Lentil Salad:
- Cauliflower: Adds a tender, nutty flavor when roasted. Sub broccoli if preferred.
- Carrots: Sweet and vibrant, they complement the roasted cauliflower. You can use parsnips as an alternative.
- Olive oil: Helps roast the veggies to perfection. Any neutral oil will work.
- Maple syrup: Adds a touch of sweetness and so much flavor! Honey can be used instead.
- Spices: we’re using a mix of salt, cumin, paprika, and onion powder but feel free to swap those for your favorite spices as desired.
- Green onions: Brings a fresh, zesty bite. Chives are a great alternative.
- Parsley: Adds a pop of freshness. Swap with cilantro or fresh dill if desired.
- Lentils: I used French green lentils for their firm texture, but brown lentils and black lentils work too. Avoid red lentils as they tend to be too soft.
For the Green Goddess Dressing:
As desired, you *could* skip this dressing and use something else either store bought or homemade but I REALLY love the flavor combo of the maple-roasted veggies with this herby dressing. It’s simple but just SO GOOD. This Creamy garlic Dressing would also work well!
You’re likely to have extra dressing left over BUT it’s amazing on everything so I’m sure you’ll have no issues using it all up.
- Parsley: Fresh and herbaceous, it’s the star of the dressing! You could also add in some cilantro as desired!
- Spinach: Adds a mild, earthy flavor and vibrant color. I’ve made this with other leafy greens such as kale and watercress.
- Chives.
- Tarragon: Slightly licorice-like and aromatic. I’ve been adding this to so many recipes lately!
- Garlic: Obviously because I’m obsessed. Feel free to leave this out, or alternatively, add lots more :)
- Lemon juice: Brightens up the dressing. You can also add in lemon zest if you’re using a fresh lemon!
- Red wine vinegar: Adds a tangy kick. Apple cider vinegar is a good substitute.
- Olive oil.
- Mayonnaise: Creamy base for the dressing. Use vegan mayo if needed.
How to make the BEST Lentil Salad
Find the complete printable recipe with measurements below in the recipe card.
Step 1: Cook your Lentils
If you haven’t already done so, cook your lentils according to package instructions. I like to cook mine with a bay leaf for extra flavor.
Step 1: Roast the veggies
Toss the cauliflower and carrots with oil, maple syrup, and spices. Roast for about 30 minutes.
Step 3: Make the dressing and toss the salad
While the veggies roast, blend together the green goddess salad dressing. In a large bowl, place the lentils, roasted veggies, green onions, parsley, olive oil, and flaky sea salt. Toss gently to combine. Serve the salad on a plate with the dressing and topped with the optional pine nuts (or sunflower seeds) and enjoy!
Expert Tips
- Cook lentils properly: Rinse them under cold water before cooking and be sure NOT to overcook them to maintain their texture. If they’re cooked too long then they will turn out mushy.
- Customize the veggies: Add red bell peppers, cherry tomatoes, or even zucchini for extra color and flavor.
- Prep ahead: Roast the veggies and make the dressing in advance for quick assembly.
- Don’t skip the fresh herbs: They’re key to the salad’s bright flavor but feel free to use different herbs as desired – cilantro is delicious in this as well.
- Customize it: this salad is VERY easily customizable! You could try adding in more veggies such as red bell pepper (fresh or roasted), grape tomatoes, and Persian cucumbers. I also LOVE cheese in this – goat cheese and feta cheese are both great options.
Frequently Asked Questions
Yes! Drain and rinse them thoroughly before using.
Try dill or extra parsley for a similar fresh flavor.
Yes, brown lentils work well, but avoid red lentils as they’re too soft.
This salad is best enjoyed warm or at room temperature. Reheat the roasted veggies separately in the oven or microwave, then toss with the lentils and dressing.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate and add it just before serving to avoid soggy salad.
Looking for more lentil recipes to try?
If you try this Lentil Salad with Warm Vegetables recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it. And don’t forget to tag me on Instagram @foodwithfeeling!
Lentil Salad with Warm Vegetables
Ingredients
Lentil Salad Ingredients:
- Large head of cauliflower, cut into bite-sized pieces
- 2 carrots, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 bunch green onions, sliced thin
- ¼ cup chopped parsley
- 1 ½ cups cooked lentils, I used green French lentils
- 1-2 tablespoons olive oil
- ½ teaspoon flaky sea salt
- Optional: pine nuts for serving
For the Green Goddess Dressing:
- 1 cup parsley, stems removed
- 1 cup packed spinach leaves
- 2 tablespoons chives, roughly chopped
- 2 tablespoons tarragon leaves
- 3 garlic cloves
- 3 tablespoons lemon juice
- 1 ½ tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- ½ cup mayonnaise, vegan as desired
- Salt and pepper to taste
Instructions
- Start by roasting the veggies: preheat the oven to 400 degrees F. Place the cauliflower and carrots on a large baking sheet and toss together with 1 tablespoon of olive oil, maple syrup, salt, cumin, paprika, and onion powder. Spread in an even layer and roast in the oven for 30 minutes, tossing halfway.
- Meanwhile, making the dressing: In a blender or food processor, combine the dressing ingredients minus the mayo. Blend for 2 minutes until smooth and creamy. Add in the mayo and blend for another 20-30 seconds. Set aside.
- Assemble the salad: once the veggies are done, combine them in a large bowl with the cooked lentils, green onions, parsley, 1 tablespoon of olive oil, and flaky sea salt. Toss to combine.
- Serve: spread a few tablespoons of the green goddess dressing on a large plate. Top with the lentil salad and garnish with olive oil + salt and pepper to taste as well as the optional pinenuts. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.