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
• This salad can be served warm or cold — perfect for meal prep or packed lunches.
• 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.
• 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.