Last updated on June 22nd, 2024
Are you looking for an easy and filling salad that you can make on Monday and eat all week? Maybe you are just trying to eat more legumes or less meat. Whatever you reason, Italian lentil salad with roasted vegetables fits the bill!
As a working mom of four based in Italy, I am always looking for healthy meals I can make ahead and pull out at any moment (lunch or dinner). I mean, who isn’t looking for that?
In this article I will teach you how to make my favorite Italian lentil salad doctored up with crisp roasted vegetables and cheese, if you like.
And best of all? This recipe is super flexible and adaptable, making it a great basic salad to make with any leftover vegetables or cheeses you have in the refrigerator!
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What Is Italian Lentil Salad With Roasted Vegetables?
Italian lentil salad with roasted vegetables is a vegetarian salad that is served cold or room temperature made from lentils and roasted root vegetables dressed in a simple olive oil and lemon vinaigrette.
It can be additionally flavored with rich cheeses such as goat, feta, or Gorgonzola. If not, serve this Italian lentil salad as a vegan dish at any potluck or picnic.
Italian Lentil Salad With Roasted Vegetables Ingredients
For The Salad
- 3 cups squash of your choice, peeled and cut into ¾ – ½ inch pieces (bite size)
- 1 cup carrots, peeled and cut into ¾ – ½ inch pieces (bite size)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup French green lentils (or other variety, see substitutions below)
- ¼ cup chopped parsley
- ½ cup crumbled Gorgonzola cheese (or feta or goat cheese)
For The Dressing
- 2 garlic cloves
- 6 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or red wine vinegar
- 1 teaspoon maple syrup
- ½ teaspoon salt
- Freshly ground black pepper
How To Make Italian Lentil Salad With Roasted Vegetables
To make the dressing, slowly drizzle the olive oil into the vinegar or lemon juice while whisking constantly. The dressing should start to thicken. Add the salt, pepper to taste and maple syrup. Crush the garlic cloves, remove the skin and add to the dressing.
Preheat the oven to 400° C with the rack in the middle.
Peel and cut your vegetables and place them on a baking sheet lined with parchment paper. Sprinkle with salt, pepper and drizzle with the olive oil. Toss well and spread them evenly on the baking sheet.
Bake for 20-25 minutes, turning occasionally until tender and lightly browned. If you like them extra crispy, leave them in for an additional five minutes.
Cook the lentils while the vegetables are roasting by bringing a large pot of water to a boil. Salt the water and add the lentils. Simmer according to package instructions until al dente or just done (not mushy), about 15-25 minutes.
Add the roasted vegetables and chopped parsley to the bowl and toss gently.
Drain the lentils well and add them to a large bowl. Remove the garlic clove from the dressing and add it to the lentils. Toss gently until all the lentils are well coated.
Crumble the cheese on top, if using and serve warm or at room temperature.
How To Serve Italian Lentil Salad With Roasted Vegetables
Italian lentil salad with roasted vegetables is a whole meal in itself. It’s hearty and filling, making it a perfect salad to serve as a main course.
Italian lentil salad with roasted vegetables can also be served as a side dish with any main course including these foods:
- Grilled meats such as chicken, pork, and steak
- Baked or grilled salmon
- Shrimp
- Baked tofu or other vegetarian protein
Italian Lentil Salad With Roasted Vegetables Substitutions
- Use canned lentils if you don’t have time to cook dried lentils.
- French green lentils are the best type for a salad because they hold their shape and structure a bit more than other varieties. If you don’t have French lentils, use whatever you have but be sure not to over cook them.
- Instead of gorgonzola cheese, add crumbled goat or feta cheese
- If you don’t have squash and carrots, roast other similar vegetables such as sweet potatoes, cauliflower, and turnips.
- Use any combination of roasted vegetables.
- Use any variety of squash that you like.
Additions To Italian Lentil Salad With Roasted Vegetables
Italian lentil salad with roasted vegetables is an amazing base to use for inspiration and add other ingredients to. Get creative with this Italian lentil salad and use it as a “clean out the fridge” salad.
Here are some of my favorite items to add to Italian lentil salad with roasted vegetables:
Notes and Tips For Making Italian Lentil Salad With Roasted Vegetables
- The cooking time for lentils vary from variety to variety. Set a timer for the minimum time as indicated on the package. You want the lentils to be al dente or with a small bite, not super soft and falling apart.
- Make this Italian lentil salad with roasted vegetables ahead of time and keep it in the fridge for no-cook lunches all week.
- You can keep Italian lentil salad with roasted vegetables at room temperature. It’s great for potlucks, picnics and to bring to the office.
- This Italian lentil salad is naturally vegan if you don’t add the cheese.
- Cut all the vegetables to roughly the same size to ensure even baking time.
How To Store Italian Lentil Salad With Roasted Vegetables
Leftover Italian lentil salad with roasted vegetables can be stored in an airtight container in the refrigerator for up to five days.
You cannot freeze Italian lentil salad with roasted vegetables.
Love Lentils? You may want to try Italian lentil soup.
If you love Italian salads, try making:
Caprese Salad
Fennel and Orange Salad
Kale Salad with Gorgonzola
Lentil Salad with Roasted Vegetables
Panzanella
Spring Farro Salad
Tuna Salad (Mayo-Free)
Tuscan Bean Salad
Italian Lentil Salad with Roasted Vegetables
Ingredients
For the Salad
- 3 cups squash of your choice peeled and cut into bite-size ¾ – ½ inch pieces
- 1 cup carrots peeled and cut into bite-size ¾ – ½ inch pieces
- 2 tbsp olive oil
- salt and black pepper to taste
- 1 cup French green lentils or other variety, see substitutions
- 1/4 cup chopped parsley
- 1/2 cup crumbled gorgonzola cheese or feta or goat cheese
For the Dressing
- 2 cloves garlic
- 6 tbsp extra virgin olive oil
- 2 tbsp lemon juice or red wine vinegar
- 1 tsp maple syrup
- 1/2 tsp salt
- freshly ground black pepper
Instructions
- To make the dressing, slowly drizzle the olive oil into the vinegar or lemon juice while whisking constantly. The dressing should start to thicken. Add the salt, pepper to taste and maple syrup. Crush the garlic cloves, remove the skin and add to the dressing.
- Preheat the oven to 400° C with the rack in the middle.
- Peel and cut your vegetables and place them on a baking sheet lined with parchment paper. Sprinkle with salt, pepper and drizzle with the olive oil. Toss well and spread them evenly on the baking sheet.
- Bake for 20-25 minutes, turning occasionally until tender and lightly browned. If you like them extra crispy, leave them in for an additional five minutes.
- Cook the lentils while the vegetables are roasting by bringing a large pot of water to a boil. Salt the water and add the lentils. Simmer according to package instructions until al dente or just done (not mushy), about 15-25 minutes.
- Drain the lentils well and add them to a large bowl. Remove the garlic clove from the dressing and add it to the lentils. Toss gently until all the lentils are well coated.
- Add the roasted vegetables and chopped parsley to the bowl and toss gently.
- Crumble the cheese on top, if using and serve warm or at room temperature.
Notes
- Use canned lentils if you don’t have time to cook dried lentils.
- French green lentils are the best type for a salad because they hold their shape and structure a bit more than other varieties. If you don’t have French lentils, use whatever you have but be sure not to over cook them.
- Instead of gorgonzola cheese, add crumbled goat or feta cheese
- If you don’t have squash and carrots, roast other similar vegetables such as sweet potatoes, cauliflower, and turnips.
- Use any combination of roasted vegetables.
- Use any variety of squash that you like.
- The cooking time for lentils vary from variety to variety. Set a timer for the minimum time as indicated on the package. You want the lentils to be al dente or with a small bite, not super soft and falling apart.
- Make this Italian lentil salad with roasted vegetables ahead of time and keep it in the fridge for no-cook lunches all week.
- You can keep Italian lentil salad with roasted vegetables at room temperature. It’s great for potlucks, picnics and to bring to the office.
- This Italian lentil salad is naturally vegan if you don’t add the cheese.
- Cut all the vegetables to roughly the same size to ensure even baking time.
