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Lentil and Roasted Veggie Salad in a Jar

March 15, 2017 by Maria Adams 7 Comments

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This lentil and roasted veggie salad in a jar is perfect for bringing to work or school. Simply prepare the ingredients the day before and you will be ready to go in the morning! 

lentil and roasted veggie salad in a jar - portable and perfect for bringing to lunch or school; gluten-free, dairy-free, nut-free, vegan from halsanutrition.comPin

Disclosure: Some of the links below are affiliate links. This means that at no additional cost to you, if you click through and make a purchase I will earn a commission.

Spring. It’s almost here. I know it.

After another snowstorm and too much time indoors, I’m so ready for pops of green to start appearing and our snow boots to go into hibernation. (I mean, can I tell you how cluttered our mudroom is? Of course, every time I have that thought it’s immediately followed by a thought of gratitude for the fact that we actually have a mudroom!)

So just like I seem to be alternating between snow boots and sneakers these days, my lunches are also alternating between soups and salads. I guess that is what spring is!

lentil and roasted veggie mason jar salad - portable and perfect for bringing to lunch or school; gluten-free, dairy-free, nut-free, vegan from halsanutrition.comPin

Today I wanted to share a salad that is super delicious and nutrient-packed. The combination of roasted veggies, fresh greens, and the lemony dressing really makes it vibrant. Add the lentils and some quinoa and you have a satisfying lunch that not only appeals to all the senses but also leaves you feeling great.

Prep this #vegan #lentil and roasted veggie salad and you will have 4 tasty lunches in a jar ready to go! Click To Tweet

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Add the salad to a jar and it’s also a super smart salad, ready for work or school. And, yes, I really think they look cute in jars. You could use a classic Mason jar or one of these Weck’s canning jars. Admittedly, I don’t pack my salads into jars very often since my office is only a floor above the kitchen. (Actually, I’m pretty sure the kitchen is my office these days!)

And despite my attempts to pack my husband a lunch, it’s definitely not one of my top skills! But I’m seriously going to keep trying, and I know it would help to prep it the night day (I’m not a night person) before.

lentil and roasted veggie salad in a jar, perfect for bringing to lunch or school; gluten-free, vegan, nut-free; with lemon-miso dressing; of course, this healthy lunch is just as good eaten at home too!Pin

I love that this salad has lentils in it because lentils are one of those super healthy foods that I know I should be eating more of. I often make lentil soup, but that’s it, mainly due to the fact that I just need to expand my lentil cooking repertoire! But hey, if I have finally learned how to cook so many other “new” foods–from farro to kale salad to quinoa chili, I think I can learn lentils too…and so can you. Just take it 1 recipe at a time.

While some lentils take longer to prepare, for this salad I used sprouted lentils which only required 6 minutes of cooking! How awesome is that? I highly recommend them if you are like me and can use all the time save techniques you can find! You could also use French green lentils, which take about 25-30 minutes.

You could, of course, skip the jar and just plate it up and enjoy!

lentil and roasted veggie salad in a jar - portable and perfect for bringing to lunch or school; gluten-free, dairy-free, nut-free, vegan from halsanutrition.comPin

Hälsa Kids

Before you assume your kids won’t like this salad, give them a chance to try it! Another idea to get them interested is to have them help make their own jar or plate the way they like it. If their jar is just salad and sweet potatoes, that’s ok. And if they are not ready to try just yet, that’s ok too!

Lentil and Roasted Veggie Salad in a Jar
 
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Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
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.
Author: Maria Adams
Recipe type: lunch
Cuisine: gluten-free, dairy-free, vegan
Serves: 4 salads
Ingredients
  • SALAD
  • 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 microgreens or sprouts
  • DRESSING
  • 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
Instructions
  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!
Notes
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
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Filed Under: Lunch, recipes Tagged With: bring to lunch, dairy free, gluten free, lentil salad, lentils, mason jar salad, miso lemon dressing, roasted veggies, vegan

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Reader Interactions

Comments

  1. Jessica @ The Balanced Kitchen

    March 16, 2017 at 12:03 pm

    Drooling over here! This looks absolutely delicious and it so pretty, too!

    Reply
    • halsanutrition

      March 17, 2017 at 3:16 pm

      Thanks Jessica! It’s such a fun way to make salads portable and the dressing is so good!

      Reply
  2. Mona

    August 31, 2017 at 4:39 pm

    I’ve never put lentils in a salad but it’s a great idea. So cute in the jar too!

    Reply
    • halsanutrition

      August 31, 2017 at 6:39 pm

      Thanks Mona! Yes, I’m trying to find more ways to incorporate lentils into my diet. This is a delicious way to do it!

      Reply

Trackbacks

  1. buffalo chicken salad with 10 delicious packable salad ideas for lunches on the go says:
    April 26, 2017 at 8:08 am

    […] Lentil Roasted Veggie Salad Jar via Maria of Halsa Nutrition […]

    Reply
  2. 12 delicious salad recipes for a packable lunch plus buffalo chicken salad says:
    July 15, 2017 at 2:32 pm

    […] Lentil Roasted Veggie Salad Jar via Maria of Halsa Nutrition […]

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  3. 8 salad in a jar recipes to fill you up (with bonus how-to video) says:
    January 6, 2018 at 10:25 am

    […] lentil roasted veggie mason jar salad from Haelsa Nutrition […]

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I'm Maria, a mom and Registered Dietitian with a love for good food. Let me help you navigate your way to happier, more confident eating and cooking. I take a non-diet, intuitive eating approach and truly believe that all foods can fit! Read More…

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Morning Stack ☀️ More than ever it’s all ab Morning Stack ☀️

More than ever it’s all about the small moments of joy in the day. Like cooking up a batch of pancakes for your family in the morning. ❤️

I will be honest, I whipped these up on this morning because we were out of other breakfast staples including cereal, toast, and milk. But sometimes a shortage of our go-to’s is the motivation we need to get creative in the kitchen. Am I right?

Recipe for these pancakes is on the blog, just search “Flying Pancakes.” Today I added @wildblueberries 🫐 both to the pancakes as they cooked and on top of the stacks. I also topped them with whipped cream and got my 14-year old to pour on some maple syrup. (Yes, it was definitely more of a pour than a drizzle! 😂)

Anyway, if you like pancakes, definitely give these a go. 👍They provide a good amount of protein, fiber, and fat to keep you satisfied and fueled (at least until snack time!). A variation of these is also included in my breakfast e-book. Available for sale now, link in profile. ✨

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These gingerbread 🍐 muffins are so good and the These gingerbread 🍐 muffins are so good and they are on the blog today! ✨

Perfect for cozy holiday mornings, cozy holiday afternoons, cozy holiday evenings. 🤣Seriously though, they are tasty any time of day (or year). 

My favorite is when I can freeze half the muffins I make and then pop them out and heat them in the microwave as desired. 👍

Link to recipe in profile. ⤴️ Happy Friday!

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Snow coming your way? ❄️ Then this is the perf Snow coming your way? ❄️ Then this is the perfect time to mix together the dough for “pepparkakor” (Swedish Gingerbread Cookies). ❤️You see, it needs to rest in the fridge for at least a night. Come morning, you will be ready to bake! 👩‍🍳

These authentic Swedish cookies take some practice and patience to make. The dough needs to get quite thin, but not break. If at first you don’t succeed, keep at it and in no time you will get it down. 😀My boys, now 12 & 14, love to help make these cookies. They also love, love that there are no eggs in the dough so that they can take a little taste here and there! 😉

This past weekend when they were making these they were debating about whether the cookies were better raw or cooked, they decided it was a tie! 

You can find the recipe on my blog just search for the fun word “pepparkakor.” Go to my bio to find a link. ⤴️

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Interrupting this cookie feed to remind you of the Interrupting this cookie feed to remind you of the importance of taking time out for lunch! ✨One of my favorite go-to lunches when I’m burnt out on sandwiches and don’t have any leftovers or soup, is a colorful salad.

Here are my tips for creating a simple but satisfying lunch salad:

1️⃣Keep greens on hand and always be salad ready. Arugula, baby spinach, and mixed greens are my favorites. 
2️⃣Scour your fridge for a few additional veggies that can be chopped and eaten raw on your salad. Leftover cooked veggies are also great.
3️⃣Include a protein source such as sliced up smoked turkey, canned beans, cooked lentils, leftover salmon, or eggs. 
4️⃣Add grains such as bread, farro, or rice, or a starchy veggie such as potatoes, sweet potatoes, or corn. 
5️⃣Add fat and flavor with nuts, seeds, cheese, avocado, and olive oil/dressing. 

Enjoy mindfully, preferably with another family member and away from all your screens! (This doesn’t always happen here, but we try!!!) 💗
Happy St. Lucia Day! ✨During the dark cold month Happy St. Lucia Day! ✨During the dark cold months, Lucia brings us light and hope. This seems especially fitting this year.

Lucia is one of my favorite Swedish traditions. 🕯I grew up celebrating Lucia Day with my family and it was always extra special because it was also my dad’s birthday. ❤️

To celebrate, I made saffron buns and pepparkakor (Swedish gingerbread cookies). Saffron buns, often called “lussekatter” in Sweden, are a Lucia staple. They are sweet, yeast-risen buns that can be shaped in a variety of ways and are delicious with coffee, tea, or glögg. ☕️

I am so grateful that my mom continued this tradition in our family when we moved to the US (38 years ago!) and instilled in me a love for baking. Tack Mamma! 😘

#luciaday #santalucia #stlucia #saffransbullar #saffronbuns #lussekatter #lussebullar #adventsfika #swedishtradition #halsanutrition #foodtographyschool #foodtography @foodtographyschool #candles #addlight #luciadagen #luciadagen2020 #fikatime
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Meet Maria!

I'm a Swedish-born, New England-raised dietitian with a love for good food and baking. Follow my blog for nourishing recipes, non-diet nutrition advice, and a touch of Swedish inspiration. Read More…

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