This Summer Roasted Vegetable Lentil Salad is exactly what they had in mind when they came up with the phrase, “eat the rainbow.” The arugula is green because of the chlorophyll and other phytonutrients. The carrots are orange because of the powerful antioxidant beta carotene. The bell peppers have a red pigment because of the antioxidant capsanthin. And the squash is yellow as a result of the potent carotenoids. It really does not get any healthier than that! Plus, the French Vinaigrette is absolutely mouth-watering.
Serves 4
Ingredients
4 cups of arugula
2 cup of lentils mixed with raw red onion and raw carrots
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup bell peppers, diced
4 T toasted pine nuts
French Vinaigrette Dressing
1/2 shallot, minced
1/2 tablespoon Dijon mustard
Generous pinch of herbamare
2 tablespoons lemon juice
1-2 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Combine all the ingredients in a large bowl. Mix together the shallots, dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in the olive oil then season with herbamare and pepper to taste.
Directions
- Preheat your oven to 400 degrees. Then cook your lentils as the packaging says.
- Line a sheet tray with parchment paper then put your zucchini, squash, and bell peppers in the oven. Roast the vegetables for 20-25 minutes until they’re tender.
- Once the lentils and vegetables are done cooking, set to the side and cool down before assembling your salad. Then mix together the red onion and carrots with the lentils.
- In a large bowl mix the arugula, lentils, roasted zucchini, squash and bell peppers. Top with the toasted pine nuts and French vinaigrette. Enjoy!
