Roasted Vegetable Lentil Salad Recipe | Valerie Bertinelli

Name: Roasted Vegetable Lentil Salad Recipe | Valerie Bertinelli
Ingredients: 1 heaping cup bite-size pieces butternut squash; 1 heaping cup bite-size pieces yellow squash; 1 large bell pepper, cut into bite-size pieces (about 1 heaping cup); 1 bunch asparagus, cut into 1-inch pieces; 1 medium red onion, cut into bite-size pieces; 7 tablespoons extra-virgin olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Kosher salt; freshly ground black pepper; 1 teaspoon Dijon mustard; 1/4 teaspoon white wine vinegar; 2 cups cooked lentils; 1/3 cup chopped scallions; 2 tablespoons chopped fresh Italian parsley; 1 tablespoon chopped fresh dill

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This Roasted Vegetable Lentil Salad recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.

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