Name: Lentil Salad with Warm Vegetables at Home
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Large head of cauliflower (cut into bite-sized pieces); 2 carrots (thinly sliced); 1 tablespoon extra-virgin olive oil; 1 tablespoon maple syrup; ½ teaspoon salt; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon onion powder; 1 bunch green onions (sliced thin); ¼ cup chopped parsley; 1 ½ cups cooked lentils (I used green French lentils); 1-2 tablespoons olive oil; ½ teaspoon flaky sea salt; Optional: pine nuts for serving; 1 cup parsley (stems removed); 1 cup packed spinach leaves; 2 tablespoons chives (roughly chopped); 2 tablespoons tarragon leaves; 3 garlic cloves; 3 tablespoons lemon juice; 1 ½ tablespoons red wine vinegar; ½ cup extra virgin olive oil; ½ cup mayonnaise (vegan as desired); Salt and pepper to taste

Love a good warm salad? ME TOO! You should certainly try out my Roasted Veggie Tzatziki Bowls, as well as these Maple Dijon Veggies Bowls AND these Potato, Chickpea, and Cauliflower Bowls!

Lentils have quickly become one of my GO-TO sources of plant-based protein and this Vegan Lentil Salad is my new go to recipe! That being said, I’ve never not be craving this Vegan Lentil Soup!

I’ve been on a big veggie bowl kick lately! I truly love eating veggies but I only can’t do a cold salad except on rare occasions. So, recipes like this Potato, Chickpea, and Cauliflower Bowls feel like a salad but so much more filling and satisfying!

warm lentil salad topped with green goddess dressing and a lemon

Why You’ll Love This method

Packed with flavor: The roasted veggies paired with the creamy, herby Green Goddess dressing make for an irresistible combo!
Versatile: Enjoy it as a side dish or a light main meal. It’s great for meal prep, too!
Healthy and hearty: Protein-packed lentils and fresh veggies make this salad both nutritious and satisfying.
Customizable: Easily swap in your go-to veggies or adjust the dressing ingredients to your taste.

Ingredients needed

For the Lentil Salad:

Cauliflower: Adds a tender, nutty flavor when roasted. Sub broccoli if preferred.
Carrots: Sweet and vibrant, they complement the roasted cauliflower. You can use parsnips as an alternative.
Olive oil: Helps roast the veggies to perfection. Any neutral oil will work.
Maple syrup: Adds a touch of sweetness and so much flavor! Honey can be used instead.
Spices: we’re using a mix of salt, cumin, paprika, and onion powder but feel free to swap those for your go-to spices as desired.
Green onions: Brings a fresh, zesty bite. Chives are a great alternative.
Parsley: Adds a pop of freshness. Swap with cilantro or fresh dill if desired.
Lentils: I used French green lentils for their firm texture, but brown lentils and black lentils work too. Avoid red lentils as they tend to be too soft.

For the Green Goddess Dressing:

As desired, you *could* skip this dressing and use something else either store bought or kitchen-made but I GENUINELY love the flavor combo of the maple-roasted veggies with this herby dressing. It’s simple but only WORTH THE POT. This Creamy garlic Dressing would also work well!

You’re likely to have extra dressing left over BUT it’s standout on everything so I’m sure you’ll have no issues using it all up.

Parsley: Fresh and herbaceous, it’s the star of the dressing! You could also add in some cilantro as desired!
Spinach: Adds a mild, earthy flavor and vibrant color. I’ve made this with other leafy greens such as kale and watercress.
Chives.
Tarragon: Slightly licorice-like and aromatic. I’ve been adding this to so many recipes lately!
Garlic: Obviously because I’m obsessed. Feel free to leave this out, or alternatively, add lots more:)
Lemon juice: Brightens up the dressing. You can also add in lemon zest if you’re using a fresh lemon!
Red wine vinegar: Adds a tangy kick. Apple cider vinegar is a good substitute.
Olive oil.
Mayonnaise: Creamy base for the dressing. Use vegan mayo if needed.

How to make the GO-TO Lentil Salad

Find the complete printable recipe with measurements below in the recipe card.

Step 1: Cook your Lentils
If you haven’t already done so, cook your lentils according to package instructions. I like to cook mine with a bay leaf for extra flavor.

roasted cauliflower and carrot on a large pink baking tray

Step 1: Roast the veggies
Toss the cauliflower and carrots with oil, maple syrup, and spices. Roast for about 30 minutes.

lentil salad with roasted cauliflower and carrots in a large bowl

Step 3: Make the dressing and toss the salad

While the veggies roast, blend together the green goddess salad dressing. In a large bowl, place the lentils, roasted veggies, green onions, parsley, olive oil, and flaky sea salt. Toss gently to combine. Serve the salad on a plate with the dressing and topped with the optional pine nuts (or sunflower seeds) and enjoy!

Expert Tips

Cook lentils properly: Rinse them under cold water before cooking and be sure NOT to overcook them to maintain their texture. If they’re cooked too long then they will turn out mushy.
Customize the veggies: Add red bell peppers, cherry tomatoes, or even zucchini for extra color and flavor.
Prep ahead: Roast the veggies and make the dressing in advance for speedy assembly.
Don’t skip the fresh herbs: They’re key to the salad’s bright flavor but feel free to use different herbs as desired – cilantro is savory in this as well.
Customize it: this salad is PARTICULARLY easily customizable! You could try adding in more veggies such as red bell pepper (fresh or roasted), grape tomatoes, and Persian cucumbers. I also LOVE cheese in this – goat cheese and feta cheese are both great options.

Frequently Asked Questions

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate and add it simply before serving to avoid soggy salad.