Lentil and Roasted Veggie Salad in a Jar
This lentil and roasted veggie salad is easy to pack and bring along to work or school. The delicious combination of roasted veggies, lentils, and lemon-miso dressing will have you counting down the minutes until lunch! Simply prep it the day before and portion it into large jars with lids. It will keep in the refrigerator for 3-4 days.
Recipe type: lunch
Cuisine: gluten-free, dairy-free, vegan
Serves: 4 salads
  • ¾ cup sprouted or French lentils
  • ½ cup quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1 large sweet potato, peeled and diced or cut into 1-inch long strips
  • 4 cups broccoli florets
  • ¼ teaspoon sea salt
  • 4 cups mixed greens or chopped Romaine
  • 2 cups micro greens or sprouts
  • 3 tablespoons lemon juice
  • ¼ cup extra virgin olive oil
  • ½ shallot, finely chopped
  • 2 teaspoons white miso paste
  • ¼ teaspoon sea salt
  • Pinch of freshly ground black pepper
  1. Preheat oven to 400 degrees F.
  2. Cook lentils according to package directions.
  3. Cook quinoa according to package directions. TIP: Cook 1 cup and have extra on hand.
  4. Meanwhile, in a large bowl, toss broccoli florets and sweet potatoes with olive oil. Pour onto a rimmed sheet pan and sprinkle with ¼ teaspoon salt and freshly ground pepper to taste. Roast for 10 minutes, toss, and then for another 10 minutes or until potatoes are tender. If broccoli is getting too brown, remove or reduce heat to 350 degrees and continue roasting until done.
  5. Make the dressing by combining the ingredients in a jar with a lid and shaking.
  6. Once the cooked ingredients have cooled, assemble the salads in jars. First, add ¼ of the dressing to the bottom of each jar (almost 2 tablespoons in each). Next layer: ¼ of the cooked quinoa, ¼ of the lentils, ¼ of the roasted veggies, and ¼ of the lettuce, and ¼ of the greens or sprouts.
  7. Store with a tight-fitting lid in the refrigerator for up to 4 days. When ready to serve, tip onto a plate and enjoy!
Additional Add-in Ideas
Dried cranberries or cherries (shown in pictures)
Toasted almonds or walnuts
Pumpkin seeds
Roasted chickpeas
Feta or goat cheese
Hard boiled egg
Recipe by Hälsa Nutrition at https://halsanutrition.com/lentil-roasted-veggie-salad-jar/