Florencia Baldini Last Updated on October 22, 2025When it comes to easy, nourishing meals, nothing beats a one-tray recipe.
This lentil salad with roasted vegetables is one of my favourite ways to get the most out of seasonal produce — colourful, full of texture, and packed with nutrition. Simply chop, roast, and toss everything together for a hearty, flavour-packed dish that works beautifully as a main or a side.
I love the balance of this recipe — the earthy roasted vegetables, the creamy saltiness of blue cheese, the crunch of pumpkin seeds, and the zesty lemon dressing that ties it all together. It’s high in fibre, naturally rich in plant protein, and bursting with flavour.
This salad is perfect for meal prep, easy to customise, and a great way to get more vegetables in—without spending hours in the kitchen. Enjoy it warm or cold, as a light lunch or a side for your favourite meals.
Why You’ll Love This Lentil Salad
This salad truly celebrates everything that’s best about eating well without spending hours in the kitchen. It’s high in fibre, packed with vitamins and minerals, and uses humble ingredients that come alive once roasted. Lentils add a satisfying, plant-based source of protein, while the vegetables give sweetness, depth, and colour.
I love making this when the weather turns cooler — it’s comforting, nourishing, and just as delicious served warm or cold. It’s also perfect for meal prep: make a big batch, and you’ve got healthy lunches sorted for the next few days.
The Secret to a Great Lentil Salad
The beauty of lentils is their versatility. They’re technically a type of bean (a legume) and work in so many dishes — from hearty stews and soups to fresh, vibrant salads like this one.
For this recipe, I use tinned green lentils, which are already cooked and ready to use. They hold their shape perfectly, have a lovely nutty flavour, and make this salad even easier to put together. If you prefer cooking lentils from dry, just be sure to simmer them until tender but still firm — you don’t want them too soft for this salad.
Roasting the vegetables brings out their natural sweetness and caramelisation, giving that delicious contrast of soft, golden edges and fresh greens. It’s a great way to get more vegetables into your meals while keeping everything simple, balanced, and full of flavour.
Step-By-Step Instructions
Step 1 – Add all the chopped vegetable to a tray, the drained lentil and season them. Step 2 – Bake at 200 °C (400 °F) for about 20 minutes, until the veg are golden and tender. 
Step 3 – Prepare the dressing. Step 4 – In a large bowl add your greens, the roasted vegetables, the rest of the ingredients and dressing. Mix and serve.
Tips
- Roast evenly: Cut all vegetables into similar-sized cubes so they cook at the same time.
- Get that golden finish: Use a large tray and avoid overcrowding — the air circulation helps everything roast instead of steam.
- Add crunch: Pumpkin seeds add a lovely bite, but you can also use toasted walnuts or sunflower seeds.
- Let it cool slightly: Add the roasted vegetables warm, not hot, to your greens so they stay crisp.
- For extra depth: Add a touch of Dijon mustard to the dressing or a sprinkle of chilli flakes if you like a little kick.
Swaps
Blue cheese: Swap for feta or a dairy-free cheese alternative if preferred.
Pumpkin seeds: Use sunflower seeds, walnuts, or almonds for a different texture.
Lentils: Green or brown lentils work best. Avoid red lentils as they become too soft.
Vegetables: You can use sweet potatoes, carrots, or aubergine instead of (or alongside) the ones listed — just keep the cubes small and even for quick roasting.
Dressing: Replace apple vinegar with white wine vinegar or balsamic for a richer flavour.
Storage
Fridge: Store in an airtight container for up to 3 days. Keep the dressing separate until serving to maintain freshness.
Freezer: Not recommended — lentils and roasted vegetables lose texture once thawed.
Serving Suggestions
Serve it warm straight from the oven for a cosy dinner, or enjoy it cold as a packed lunch.
It pairs perfectly with a slice of my 4-Ingredient Lentil Bread or alongside grilled fish or chicken.
For a vegetarian spread, serve it with a dollop of Greek yoghurt or hummus on the side.
FAQ
Can I use canned lentils?
Yes, absolutely. Just drain and rinse them before roasting.
Can I make this dairy-free?
Yes — simply skip the cheese or use a vegan version.
Can I use frozen vegetables?
You can, but fresh ones roast better and caramelise beautifully. If using frozen, cook them for a few extra minutes.
More Salads Ideas
- Winter Salad
- Autumn Salad
- Roasted Carrots & Halloumi Salad
- One-Tray Lentil & Roasted Vegetable Salad
One-Tray Lentil & Roasted Vegetable Salad
Video
Ingredients
- ½ butternut squash, peeled and chopped into cubes
- 2 small onions, peeled and chopped into cubes
- 1 can lentils, 400g, drained
- 1 parsnip, peeled and chopped into cubes
- 1 beetroot, peeled and chopped into cubes
- drizzle of oil
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 50 g blue cheese, crumbled
- handful pumpkin seeds
- 100 g green leaves, mix of spinach, rocket and watercress
Dressing
- 2 tbsp extra virgin olive oil
- juice of 1 small lemon
- 1 tbsp apple vinegar
- 1 tsp honey
- salt to taste
Instructions
- Preheat the oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Add the butternut squash, onion, parsnip, beetroot, and lentils to the tray. Drizzle with olive oil, sprinkle over the spices, and toss everything together until evenly coated.
- Roast for about 20 minutes, or until the vegetables are tender and slightly caramelised. Remove from the oven and let them cool for a few minutes.
- Meanwhile, prepare the dressing.
- In a large salad bowl, add your mixed greens, roasted vegetables, blue cheese, and seeds. Just before serving, pour over the dressing and toss gently to combine.
Notes
• Lentils add plant-based protein and make it more filling.
• Roasting the vegetables enhances their natural sweetness and adds depth of flavour.
• Blue cheese gives a creamy, tangy contrast — swap for feta or a dairy-free alternative if preferred.
• Great for using up leftover roasted vegetables.