By This Golden Glow Lentil & Roasted Veggie Salad balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Golden Glow Lentil & Roasted Veggie Salad captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Golden Glow Lentil & Roasted Veggie Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Salad:
2 cups diced carrots
2 cups diced zucchini
1 red bell pepper, diced
1 red onion, sliced
2 cups diced sweet potatoes
1 cup cooked lentils (green or brown)
2 cups baby spinach or arugula
3 cloves garlic, minced
For the Dressing:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon honey or maple syrup (optional)
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast the Vegetables:
Toss the carrots, zucchini, bell pepper, red onion, and sweet potatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper
Spread evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and golden.
Prepare the Lentils:
While the vegetables roast, cook the lentils if not pre-cooked. Rinse them and boil in salted water for about 15-20 minutes until tender. Drain and set aside.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, honey (if using), and a pinch of salt and pepper.
Assemble the Salad:
In a large bowl, combine the warm roasted vegetables, cooked lentils, and baby spinach or arugula. Drizzle with the prepared dressing and toss gently to combine.
Serve Warm:
Transfer the salad to a serving dish, garnish with extra herbs if desired, and enjoy immediately while still warm.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 280 kcal per serving | Servings: 4 servings
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
