Roasted Lentil Potato Salad

This Roasted Lentil Potato Salad is a delightful dish that brings comfort food to a whole new level. Imagine tender roasted potatoes paired with protein-rich lentils, all brought to life with a creamy maple mustard dressing. This recipe is quick, coming together in around 30 minutes, making it perfect for those busy nights when you still want something healthy and satisfying. The process is straightforward, and the best part? Minimal cleanup! You’ll find that not only is this salad filling and nutritious, but it also adds a pop of vibrant colors and flavors to your table. Plus, it’s versatile enough to serve at picnics, potlucks, or just as a wholesome part of your weekly meal prep. Let’s jump into this recipe and create a dish that tastes as good as it feels!

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Why This Recipe Works

This Roasted Lentil Potato Salad combines the heartiness of potatoes with the protein-packed goodness of lentils, making it a satisfying meal that is both nutritious and flavorful. The roasting process enhances the natural sweetness of the vegetables while the creamy maple mustard dressing ties the dish together with a delicious tang. This sheet pan recipe is not only quick to prepare, cooking up in just 30 minutes, but it also minimizes cleanup, making it a perfect choice for busy weeknights.

Why You’ll Love This Roasted Lentil Potato Salad

If you’re looking for a dish that epitomizes both comfort and health, this Roasted Lentil Potato Salad is a winner. The vibrant colors and textures bring joy to the dinner plate, and the melange of flavors—from earthy lentils to zesty dressing—will leave your taste buds dancing. Ideal for vegans, vegetarians, and anyone seeking to incorporate more plant-based meals into their diet, this recipe is perfect for potlucks, picnics, or as a wholesome addition to your weekly meal prep.

Ingredients

• 2 tbsp avocado oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 tsp dry thyme
• 2 cloves garlic, crushed or minced
• Salt and pepper, to taste
• 1 lb baby potatoes, washed and cut in half
• 1-2 summer squash or zucchini, sliced
• 1 (15 oz) can or 1 1/2 cups cooked French lentils, rinsed and drained

For Maple Mustard Dressing:

• 3 tbsp plain unsweetened plant-based yogurt
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1/2 tbsp apple cider vinegar (more to taste)
• 1 clove garlic, crushed or minced

Preparing the Roasted Lentil Potato Salad

Preheat and Prepare the Oven

Preheat your oven to 425°F. In a small bowl, whisk together the avocado oil, Dijon mustard, maple syrup, dry thyme, and garlic until well combined. This mixture will add depth to the potatoes and lentils, creating a beautiful harmony of flavors.

Coat the Potatoes

In a large mixing bowl, add the clean baby potatoes along with half of the oil mixture. Toss to coat the potatoes evenly. Once they are well seasoned, transfer them to a baking tray, sprinkle with salt and pepper, and place in the oven for 15 minutes on the top rack. Roasting them first allows for that crispy exterior we all love.

Prepare the Zucchini and Lentils

While the potatoes roast, slice the zucchini and add them to the same mixing bowl. Toss with half of the remaining dressing, then place on a separate large sheet pan on one side. Meanwhile, take the rinsed lentils and toss them with the last of the oil mixture in the bowl. They can go on the opposite side of the sheet pan. Spread everything out to ensure even roasting, creating a lovely layer of colors and textures.

Roast the Vegetables and Lentils

Once the 15 minutes are up, remove the trays from the oven. Place the vegetable and lentil tray into the oven, roasting for an additional 15 minutes. Just before removing everything, switch the oven to broil and roast for an extra 2 minutes. This step gives a nice golden edge to your veggies, enhancing the flavor even more.

Make the Maple Mustard Dressing

While everything is roasting away nicely, prepare the dressing. In a bowl or jar, mix all the dressing ingredients together until smooth. This creamy concoction will bring your Roasted Lentil Potato Salad together beautifully with its tangy sweetness.

Assemble Your Salad

To assemble the salad, start by plating the roasted potatoes first. Next, add the roasted zucchini and lentils. Finally, drizzle generously with that creamy maple mustard dressing. Take a moment to admire the vibrant colors before serving; it’s a feast for the eyes and the palate!

Serving Suggestions

• Serve the salad warm, at room temperature, or chilled. Each way brings a different experience.
• Pair with crusty bread or whole-grain pita to make the meal even heartier.
• Garnish with fresh herbs like parsley or basil for added freshness that enhances flavor.

Tips for Success

• Ensure vegetables are cut uniformly for even roasting, so they finish cooking at the same time.
• Don’t hesitate to experiment with different herbs in the dressing for customized flavor.
• Adjust the seasoning according to your taste—don’t be shy, make it your own!

Variations

• For a sweeter twist, substitute the baby potatoes with sweet potatoes.
• Add other roasted vegetables such as bell peppers or carrots for diversity in flavor and texture.
• Incorporate different grains like quinoa or farro for a delightful texture contrast.

Storage Tips

• Store leftovers in an airtight container in the fridge for 3-4 days. They make a perfect lunch option!
• Reheat in the oven to retain crispness, or enjoy cold for a refreshing meal.

Pairing Ideas

• Try pairing with a light white wine like Sauvignon Blanc to complement the dish’s flavors.
• Serve alongside a fresh green salad to balance the meal and add some crunch.
• Complement with a side of roasted or steamed broccoli for a complete nutritional punch.

FAQs

1. Can I prepare this salad ahead of time?
Yes, you can roast the vegetables and lentils ahead of time and store them in the refrigerator. Just assemble with the dressing just before serving.

2. Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, making this salad suitable for those with gluten intolerance.

3. How can I make this salad more filling?
Add additional protein sources like chickpeas or tofu to make the meal heartier.

4. Can I use other types of lentils?
Sure! Green or brown lentils work as well, but cooking times may vary. Ensure they are pre-cooked and tender.

5. What if I don’t have avocado oil?
Olive oil or any neutral oil can be your substitute.

This Roasted Lentil Potato Salad is not just a dish; it’s a celebration of flavors and textures that will keep you coming back for more. Its simplicity and deliciousness make it a go-to recipe for any occasion—whether a casual weeknight dinner or a gathering with friends. With its nutritious ingredients and the delightful creamy dressing, every bite offers a balance of wholesome nourishment and pure comfort. Enjoy experimenting with the variations and make it your own!

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