Roast Veggie and Lentil Salad
This is one of those salads that actually feels like a proper meal, and we genuinely make it all the time. Roasted squash and root veg go all caramelised and golden in the oven, then you toss them with lentils and a punchy dressing that ties everything together beautifully. You get this amazing mix of textures, soft and sweet veg, hearty lentils, and that dressing with a little kick of cayenne running through it. It works brilliantly as a side but honestly, pile it high in a bowl and it holds its own as a main too. If you've got 35 minutes and some veg that need using up, this is exactly what you should be making tonight.
Before You Start
- Large baking tray lined with parchment
- Large mixing bowl
- Small bowl for dressing
Ingredients
- 2 tbsp olive oil
- 150g pumpkins or butternut squash
- 150g carrots
- 150g parsnips
- 150g beetroot
- ½ tsp cayenne pepper
- 1 x 400g can of green lentils
- 200g watercress
- 50g pomegranate seeds
- 50g walnuts
- 30g fresh parsley
- 3 tbsp olive oil
- salt to taste
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp pomegranate molasses
- Juice of 1 lemon
Method
Prep the veggies
- Halve, peel and remove the seeds from the squash
- Peel the all the vegetables and chop in to even size 1cm cubes
Roast the veggies
- Toss with the 2 tbsp of olive oil, cayenne pepper and salt. Roast for 30 minutes until tender
- Whilst cooking combine all the ingredients for the dressing and set aside
Combine the ingredients
- Once cooked, remove the vegetables from the oven and toss with the green lentils and the remaining ingredients
Time to serve
- Before serving toss with the dressing and eat immediately, season to taste
Tips & Variations
- Get the chop right: We know peeling and cubing squash can feel like a workout, but even-sized pieces really do make a difference. Everything cooks at the same time and you get consistent texture throughout.
- Make it a main: We find this works really well with a handful of toasted pumpkin seeds or some crumbled vegan feta on top if you want to bulk it out into a full meal.
- Dressing ahead: Trust us on this one, make the dressing first thing and let it sit. Even just 10 minutes makes it taste more rounded and less sharp.
Why This Works
The trick here is getting the veg into even 1cm cubes so they roast at the same rate and you get that lovely tender, slightly crispy edge on everything. What really makes this sing is the dressing, you make it while the veg are in the oven and by the time everything comes together the flavours have had a chance to meld. Tossing the hot veg straight into the lentils and dressing means everything soaks up all that goodness rather than sitting separately on the plate.