Roasted Vegetable Lentil Salad

Ingredients

Roasted Vegetables

• 1 cup butternut squash, 1/2 inch diced, seeded and peeled
• 1 cup zucchini, 1/2 inch diced
• 1 cup yellow squash, 1/2 inch diced
• 1/2 red onion, 1/2 inch diced
• 1 cup baby potatoes, cut in halves
• 1 yellow bell pepper, 1/2 inch diced
• 1 red bell pepper, 1/2 inch diced
• 1 tsp garlic powder
• 1/2 tsp dry basil
• 1/2 tsp dry oregano
• 1/4 tsp salt
• 1/4 cup olive oil
• 1/4 cup shredded parmesan

Cooked Lentils

• 1 cup green lentils, rinsed
• 3 cups chicken or vegetable broth

Dressing

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 tsp dry mustard
• 2 tsps honey
• 1 tsp minced garlic
• 1/4 tsp salt

Instructions

1. Preheat oven to 400° F.
2. Combine vegetables, oil, and seasonings in a bowl. Toss to combine.
3. Line 2 baking sheets with foil and grease with olive oil. Layer evenly with vegetables. Roast for 20-25 minutes.
4. While the veggies are roasting, place 1 cup lentils and 3 cups broth in a sauce pan and cook on low for 15-20 minutes or until tender. Drain and set aside.
5. Combine all ingredients for dressing in a bowl and whisk.
6. In a large bowl, combine the roasted vegetables, lentils, and dressing. Toss gently.
7. Top with shredded parmesan. Enjoy!