Roasted Veggie Lentil Salad with Maple-Mustard Dressing

Ingredients

• 1 cup green or brown lentils
• 2 ½ cups vegetable broth or water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 medium red onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme leaves (or dried)
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 cups mixed salad greens (arugula, spinach, or mixed greens)
• ¼ cup crumbled feta cheese or goat cheese (optional)
• ¼ cup toasted walnuts or pecans (optional)

Instructions

1. Cook lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until tender. Drain excess liquid.
2. Roast vegetables: Preheat oven to 425°F (220°C). Toss zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 20-25 minutes until tender.
3. Make dressing: Whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and onion powder in a bowl.
4. Combine salad: In a large bowl, mix cooked lentils and roasted vegetables. Drizzle with dressing and toss gently.
5. Serve: Place on mixed greens and top with optional cheese and nuts.