Warm Lentil and Roasted Root Vegetable Salad

Quick Summary

A wholesome, plant-forward salad combining roasted beets and carrots with protein-dense brown lentils, tossed in a bright balsamic vinaigrette. Perfectly suited for a nourishing lunch or a light dinner.

Ingredients

Method

1. 1. Roast the roots: Toss cubed beets, carrots, and onions with olive oil, thyme, salt, and pepper. Roast at 400°F (200°C) for 30 minutes until tender and caramelized.
2. 2. Simmer the lentils: While roots roast, boil lentils in 4 cups of water or vegetable broth for 20–25 minutes until al dente. Drain well.
3. 3. Create the dressing: Whisk the balsamic vinegar, Dijon mustard, and remaining oil in a small bowl until emulsified.
4. 4. Combine: In a large bowl, toss the warm lentils and roasted vegetables with the baby spinach. Pour the dressing over and fold gently. Top with toasted walnuts and fresh parsley.

Nutrition Snapshot

Nutrient	Amount per serving
Calories	450
Fat	15g
Carbohydrates	45g
Protein	25g

Frequently Asked Questions

Can I make this ahead of time?

Yes. Store the roasted vegetables and cooked lentils separately, then toss with dressing just before serving.

What can I substitute for lentils?

Chickpeas or farro work beautifully if you prefer a different texture.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free.