Roasted Vegetable, Quinoa & Lentil Summer Salad

Roasted vegetable quinoa and lentil salad with herbs and lemon dressing served in a bowl.

This roasted vegetable, quinoa and lentil summer salad is a hearty meal-style salad that’s nourishing, balanced and perfect for meal prep. Sweet roasted vegetables bring warmth and natural sweetness, while fluffy quinoa and tender lentils add protein, fibre and satisfying texture.


Fresh herbs brighten the dish and a simple lemon olive oil dressing ties everything together. Because the grains and lentils absorb the dressing over time, the flavours deepen and improve after a few hours in the fridge.


It’s a versatile salad that works beautifully as a light lunch, a meal-prep staple or a side dish. With no lettuce or delicate greens, it holds its texture well for several days, making it ideal for make-ahead meals.

Roasted Vegetable, Quinoa & Lentil Summer Salad

A nourishing roasted vegetable salad with quinoa, lentils and fresh herbs. A balanced meal-prep salad that gets even better over time.

Author
Healthythandi
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Cuisine
Mediterranean-inspired

Ingredients

  • 2 cups sweet potato, cubed
  • 1 large red bell pepper, sliced
  • 1 medium red onion, cut into wedges
  • 1 cup carrots, sliced or halved lengthwise
  • Olive oil
  • Salt
  • Black pepper
  • ½ cup cooked quinoa, cooled
  • ½ cup cooked lentils (green or brown preferred)
  • ¼ cup fresh parsley, chopped
  • 2 tbsp dill or mint (or a mix of both)
  • Optional:
  • 2–3 tbsp toasted pumpkin seeds or sunflower seeds
  • 2½ tbsp extra virgin olive oil
  • 1½ tbsp lemon juice or red wine vinegar
  • ½ tsp salt
  • Black pepper
  • Optional flavour booster (choose one):
  • ½ tsp smoked paprika
  • Pinch cumin
  • 1 tsp Dijon mustard

Directions

  1. Preheat the oven to 200°C.
  2. Toss sweet potato, bell pepper, onion and carrots with olive oil, salt and black pepper.
  3. Spread on a baking tray and roast for 25–35 minutes until caramelised and tender.
  4. Allow the vegetables to cool completely before assembling the salad.
  5. In a large bowl combine the cooled quinoa and lentils.
  6. Pour the dressing over the grains and toss gently.
  7. Allow the mixture to sit for about 5 minutes so the grains absorb the dressing.
  8. Add the cooled roasted vegetables to the bowl.
  9. Fold gently to combine without breaking the quinoa or lentils.
  10. Add chopped herbs and toasted seeds if using.
  11. Mix lightly until evenly distributed.
  12. Transfer the salad to the refrigerator for at least 2 hours before serving.
  13. This resting time allows the flavours to develop and the dressing to absorb into the grains.
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