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Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F.
- Whisk together avocado oil, Dijon mustard, maple syrup, dry thyme, and garlic.
- Toss baby potatoes with half of the oil mixture and season.
- Roast potatoes on a baking tray for 15 minutes.
- Prepare zucchini and lentils with remaining dressing.
- Roast zucchini and lentils on a separate tray for 15 minutes.
- Broil for 2 additional minutes for a golden edge.
- Mix dressing ingredients until smooth.
- Assemble the salad by layering potatoes, zucchini, lentils, and dressing.
Notes
Cut vegetables uniformly for even roasting.
Experiment with different herbs for flavor.
Adjust seasoning to personal taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Calories: 280
- Sugar: 4
- Sodium: 250
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 0