This Roasted Vegetable Salad with Garlic Vinaigrette is fresh, crisp and vibrant. With roasted vegetables, lentils and a simple dressing, this makes a great healthy lunch or dinner.
Finally, a salad! I don’t know about you, but I adore a good salad. It has to be full of flavors, textures and an excellent dressing. Otherwise, there is no point in all the effort. This roasted vegetable salad with garlic vinaigrette is one of my top five favorites. With zingy arugula, tender roasted beets and carrots, filling lentils, chopped baby spinach, salty feta, what’s not to love? A drizzle of a simple garlic vinaigrette brings it all together. This salad can be eaten cold or warm, depending on your preference. I like it both ways. This makes a great lunch or light dinner.
What you’ll need
- carrots- not baby carrots
- beets- any color beets will do
- dried lentils, I used brown
- baby spinach
- olive oil
- garlic powder
- garlic cloves
- salt + pepper
- red wine vinegar
- feta cheese- optional but worth it
Let’s make the Roasted Vegetable Salad with Garlic Vinaigrette
Start with roasting the vegetables and cooking the lentils. Get your oven nice and hot. Peel the carrots and beets and chop into small rounds. Toss them in a little olive oil and sprinkle with salt and pepper. Spread them out on to a baking sheet in an even layer. Place in the oven and let them roast while you do everything else.
While the vegetables roast, rinse and drain the lentils and place in a pot. Cover with salted water and bring to a boil. Simmer until nice and tender. Drain, then toss with a little garlic powder and pepper.
Now it’s time to make the dressing. Measure and mix the ingredients in a mason jar or bowl and whisk or shake to combine. I told you it was simple!
Once everything has cooked, chop the spinach and arugula and place in serving bowls. Spoon the lentils and vegetables over the greens, drizzle with the dressing and sprinkle with feta cheese. Eat!
A simple salad that makes great leftovers that can be eaten all week.
Other salads you’ll love
For the salad
- 4 large carrots, peeled and sliced into 1/4-inch rounds
- 3 large beets, peeled and sliced into 1/4-inch rounds
- 1 Tablespoon olive oil
- 1 cup lentils, rinsed
- 1 teaspoon garlic powder
- 1 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon pepper, plus more for sprinkling
- 3 cups arugula, chopped
- 3 cups spinach, chopped
- feta cheese
For the garlic vinaigrette
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 gloves garlic, finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat the oven to 400ºF. Toss the carrots and beets with 1 tablespoon
olive oil. Sprinkle with salt and pepper and spread on to a rimmed
baking sheet in an even, single layer. Place in the oven and roast
for 30-35 minutes, tossing once, until fork tender. Remove from the
oven and set aside.
- Meanwhile, place the lentils in a medium saucepan. Cover with 2 inches of water
and bring to a boil with 1 teaspoon salt. Reduce the heat to a simmer and allow the the
lentils to simmer for about 20 minutes, or until tender. Drain the
liquid and toss the lentils with the granulated garlic and 1/4
- The make the vinaigrette, whisk together all the ingredients in a
measuring cup or mason jar. Set in the refrigerator until ready to
- To serve, place the chopped arugula and spinach in serving bowls. Spoon
the lentils and roasted vegetables over the greens. Sprinkle with
feta cheese and drizzle with the vinaigrette. Devour!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 541
Nutritional information is only an estimate.