Lentil Salad with Roasted Vegetables

This hearty salad combines protein-packed lentils with a medley of roasted vegetables for a satisfying and nutritious meal.

Ingredients - Serves 4

Preheat the oven to 400°F.
Toss the diced vegetables with 1 tablespoon of the olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, cook the lentils according to the package instructions. Drain and set aside.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, garlic, and the remaining 1 tablespoon of olive oil.
In a large bowl, combine the cooked lentils, roasted vegetables, and salad greens. Drizzle with the dressing and toss to combine.
Serve the salad warm or at room temperature.