Roasted Vegetable Salad with Lentils

All the ingredients in this salad can be cooked ahead of time, so you’re ready to eat ASAP. Everyday Food editor Sarah Carey shows you how to toss everything together for a delicious salad.

Roasted Vegetable Salad with Lentils

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Ingredients

1/2 cup dried green lentils
2 garlic cloves, thinly sliced
Coarse salt and ground pepper
3 cups reserved roasted vegetables
8 cups arugula, trimmed
4 ounces fresh goat cheese, crumbled (1 cup)
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil

Directions

In a medium saucepan, bring lentils, garlic, and 2 cups water to a boil over high. Reduce heat and simmer until lentils are tender, about 25 minutes. Season with salt and pepper and let cool.
Preheat oven to 350 degrees. Arrange roasted vegetables in a single layer on a rimmed baking sheet and bake until warmed through, 8 to 10 minutes.
Arrange arugula on a platter and top with vegetables, lentils, and cheese. Drizzle with vinegar and oil and season with salt and pepper.

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Roasted Vegetable Salad with Lentils

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