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close up of warm lentil salad on white plate
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5 from 1 vote

Warm Lentil Salad with Roasted Vegetables, Bacon and Maple Mustard Vinaigrette

This main course salad will keep you warm on those cold winter days. It also happens to be packed with nutrients. Omit the bacon to make it vegetarian and also the feta cheese to make it Vegan.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: All
Keyword: Bacon, lentils, vegetables
Author: Andrea

Ingredients

Maple Mustard Vinaigrette

  • 3 tbsp white wine vinegar
  • 2 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup, pure
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil

Roasted Vegetables and Bacon

  • 1 small butternut squash (about 3 cups diced) peeled and diced
  • 10 medium to large white or brown mushrooms, cut in half or quarters
  • 1 medium red onion, peeled and cut into 6-8 wedges
  • 6 slices bacon
  • 2 tbsp olive oil

Lentils

  • 2 cups brown lentils
  • 1/2 medium to large onion, peeled
  • 2 cloves garlic, peeled and crushed
  • 2 bay leaves
  • 1 tsp peppercorns
  • 4 cups chicken or vegetable stock or water

Assembly Ingredients

  • 4 cups packed baby arugula leaves
  • 1/2 cup parsley, chopped
  • 1/2 cup Feta cheese

Instructions

Maple Dijon Vinaigrette

  • Mix all ingredients together in a jar or other container with a sealed lid. Put the lid on and shake vigorously. Set aside

Roasting the Vegetables and Bacon

  • Preheat the oven to 400℉
  • Place each ingredient on a baking tray, or divided over two, and drizzle vegetables with olive oil.
  • Bake for 20-30 mins, rotating half way through, or until bacon is cooked and vegetables are soft.

Cooking the Lentils

  • Rinse lentils under cold water.
  • Place in a pot with the onion, garlic, bay leaves, peppercorns and stock or water
  • Bring to a boil and reduce heat to a gentle simmer. Cook for 15-20 mins or until lentils are soft but not falling apart.
  • Drain and discard onion, garlic, bay leaves and peppercorns.
  • Place back in pot and pour in 2/3 of the vinaigrette while lentils are still hot. Stir and let stand, covered, to keep warm while the vegetables finish roasting.

Assembly

  • Place the warm vegetables in a large bowl and drizzle with remaining vinaigrette. Chop or rip up the bacon and put in bowl with veggies. Add the arugula and parsley and stir. Add the warm lentils and stir gently until combined. Serve immediately.

Notes

  1. For best timing when serving the salad right away, prep the vegetables and have the lentils with aromatics and stock or water ready to go so both things can cook at the same time. Prepare the vinaigrette first or while everything else is cooking. 
  2. Salad can be reheated in a microwave or in a covered dish in the oven at 350 for 20-30 mins. 
  3. Keeps in the refrigerator for 5 days.
  4. Omit the bacon for a vegetarian version and both the bacon and cheese for vegan. 
  5. Vinaigrette, if you make extra, can be stored in the fridge for one month or at room temperature for 2 weeks.