Fall Lentil Salad with Roasted Vegetables and Maple Dijon Vinaigrette

There’s something magical about fall—the cozy flavors, the vibrant colors, and the way roasted vegetables just taste better when the leaves start to turn. This Fall Lentil Salad with Roasted Vegetables is one of my favorite go-to meals during the season. It’s hearty, nourishing, and packed with everything you want in a comfort-food-meets-healthy-dinner kind of way.

I’ve made this salad for family dinners, packed it in lunchboxes, and even served it at potlucks. Every time, people ask for the recipe. It’s just that good (and yes, that easy).

Why You’ll Love This Fall Lentil Salad with Roasted Vegetables

• 🍁 Cozy fall flavors – Sweet potatoes, Brussels sprouts, and cranberries are fall in a bowl.
• 🕒 Meal prep friendly – Make it ahead and enjoy it warm or cold.
• 🥗 Nutrient-packed – Protein-rich lentils, fiber-filled kale, and healthy fats.
• 🧡 Customizable – Keep it vegetarian, make it vegan, or add your favorite protein.

Ingredients You’ll Need

Here’s a quick rundown of what you need to make this roasted vegetable lentil salad.

For the Roasted Vegetables:

• 1 medium sweet potato (8–10 oz), peeled and cubed
• 8 oz Brussels sprouts, trimmed and halved
• 1/2 red onion, thinly sliced
• 2 garlic cloves, minced
• 1 1/2 tablespoons olive or avocado oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

And For the Lentils:

• 1/2 cup uncooked green lentils
• 1 1/2 cups water or broth

For the Maple Dijon Vinaigrette:

• 1/4 cup olive or avocado oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon fresh thyme (or 1/4 tsp dried)
• Salt and pepper to taste

And For the Salad:

• 4 cups chopped curly kale, stems removed
• Pinch of salt (for massaging the kale)
• 1/4 cup roasted salted pumpkin seeds
• 1/4 cup chopped pecans, toasted
• 1/2 cup dried cranberries or cherries (or a mix)
• 1/2 cup crumbled feta (or goat cheese, or omit for dairy-free)

How to Make This Fall Lentil Salad with Roasted Vegetables

Step 1: Roast the Vegetables

1. Preheat the oven to 375°F.
2. On a baking sheet, toss sweet potatoes, Brussels sprouts, red onion, and garlic with oil, salt, and pepper.
3. Spread out in a single layer.
4. Roast for 20–25 minutes, until tender and slightly golden. Let cool 15–20 minutes.

Step 2: Cook the Lentils

1. Rinse the lentils.
2. In a medium pot, bring lentils and water (or broth) to a boil.
3. Reduce to a simmer and cook uncovered for 20 minutes or until tender.
4. Drain and let cool.

And for Step 3: Make the Maple Dijon Vinaigrette

1. Whisk together oil, vinegar, maple syrup, mustard, garlic, thyme, salt, and pepper.
2. Set aside to let flavors meld.

Step 4: Toast the Pecans

1. In a dry skillet over medium heat, toast chopped pecans for 6–8 minutes, stirring occasionally.
2. Remove once fragrant and golden.

Step 5: Assemble the Salad

1. Add kale and a pinch of salt to a large bowl.
2. Massage kale for 1–2 minutes to soften.
3. Add cooled lentils, roasted veggies, pumpkin seeds, dried fruit, and feta.
4. Pour dressing over and toss gently to coat.
5. Sprinkle with extra toppings if desired.

Pro Tips for the Best Roasted Vegetable Lentil Salad

• 🥄 Massage that kale! Don’t skip this step—it makes the kale tender and way more enjoyable.
• 🧄 Mince your garlic well so it blends smoothly into the vinaigrette.
• 🥄 Make extra vinaigrette – It’s perfect on other grain bowls or even roasted chicken.
• 🥶 Serve warm or cold – I personally love it slightly warm, but it holds up great chilled too.

Ingredient Swaps and Variations

Make this salad your own with these flexible substitutions:

• Swap kale for arugula or spinach if you prefer milder greens
• Use butternut squash instead of sweet potatoes
• Try goat cheese or Parmesan instead of feta
• Add roasted chickpeas or grilled chicken for extra protein
• Mix in fresh apples for crunch and sweetness

Nutrition Highlights

This fall lentil salad with roasted vegetables is as nourishing as it is pretty:

• Lentils: Plant protein + fiber + iron
• Sweet potatoes: High in beta-carotene and fiber
• Kale: Rich in antioxidants and vitamins A, C, and K
• Feta: Adds protein and calcium
• Pumpkin seeds: Great source of magnesium and healthy fats

Estimated Nutrition (per serving):

• Calories: 350–400
• Protein: 10–12g
• Fiber: 7–9g
• Healthy fats from seeds, nuts, and olive oil

Frequently Asked Questions

Can I make this salad ahead of time?
Absolutely! Just keep the dressing separate until ready to serve for best texture.

How long does this keep in the fridge?
Up to 3 days in an airtight container. It’s great for meal prep.

Is it vegan?
Yes—just omit the cheese or use a dairy-free alternative.

What can I serve with it?
Pair with soup, grilled chicken, or crusty bread for a cozy meal.

Can I use canned lentils?
Sure! Just rinse and drain them well before using.

Serve It Up This Season

This warm lentil salad with roasted vegetables truly captures fall on a plate. It’s satisfying, full of texture, and has that lovely sweet-savory thing going on thanks to the maple vinaigrette and hearty ingredients.

I love serving it at Thanksgiving as a lighter side, but it’s just as perfect for everyday lunch or dinner. It also travels well, making it a smart pick for potlucks or fall picnics.

If you make this salad, I’d love to see how it turns out. Tag me on Pinterest at https://www.pinterest.com/Ritzyrecipes/ and let me know how you served it!

You Might Also Love:

• 🥣 Spicy Butternut Squash and Sweet Potato Soup – A comforting match for this salad.
• 🍎 Apple Feta Spinach Salad – Another fall favorite.
• 🫐 Kale Quinoa Salad with Blueberries – Packed with texture and nutrients.

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