Roasted Vegetable and Lentil Salad with Balsamic Dressing

This Roasted Vegetable and Lentil Salad with Balsamic Dressing is a vibrant, hearty dish perfect for a midnight snack. Packed with nutritious vegetables and protein-rich lentils, it's both satisfying and healthy.

Ingredients

• Carrots - 100g
• Bell pepper (red) - 100g
• Zucchini - 100g
• Red onion - 50g
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lentils (cooked) - 200g
• Fresh spinach - 50g
• Balsamic vinegar - 2 tablespoons
• Honey - 1 teaspoon
• Feta cheese (crumbled) - 50g

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and chop the carrots, bell pepper, zucchini, and red onion into bite-sized pieces.
3. In a bowl, toss the chopped vegetables with olive oil, dried oregano, salt, and black pepper.
4. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the balsamic dressing by whisking together balsamic vinegar, honey, and a pinch of salt in a small bowl.
6. In a large bowl, combine the cooked lentils, fresh spinach, and roasted vegetables once done.
7. Drizzle the balsamic dressing over the salad and toss gently to combine.
8. Top with crumbled feta cheese before serving.

Nutrition

• Calories: 360
• Protein: 18 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber which aids in digestion.
• High in protein, supporting muscle health and repair.

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