Warm Lentil Salad with Roasted Vegetables and Goat Cheese
This hearty salad is packed with roasted vegetables, earthy lentils, and tangy goat cheese. It's a perfect main course for a light dinner or a side dish for a larger meal.
Ingredients - Serves 4
- Honey - 1 teaspoon
- Dijon mustard - 1 teaspoon
- Balsamic vinegar - 2 tablespoons
- Goat cheese - 1/2 cup, crumbled
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Zucchini - 1, diced
- Red bell pepper - 1, diced
- Carrots - 2, diced
- Green lentils - 1 cup
Let's Get Started
- Preheat the oven to 400°F.
- Toss the carrots, bell pepper, and zucchini with the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and lightly browned.
- While the vegetables are roasting, cook the lentils according to package instructions. Drain and set aside.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey.
- In a large bowl, combine the roasted vegetables, cooked lentils, and balsamic dressing. Toss to combine.
- Top the salad with the crumbled goat cheese before serving.
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 15g
- Carbs: 40g
- Protein: 18g
- Sodium: 500mg
- Sugar: 8g
