Description
This Lentil and Roasted Carrot Salad has spring vibes, while also being hearty enough for a cozy winter lunch. Lentils are packed with tons of nutrients and create the base for this plant based salad. Enjoy as a protein packed side dish or as a make ahead lunch, with a side of crackers or chips.
Ingredients
Scale
- 4 cups cooked and cooled brown lentils
- 4–6 cups peeled and diced carrots
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cups small diced celery
- 1/3 cup thinly sliced green onion
- 1/3 cup diced red onion
- 1/2 cup chopped fresh herbs, I would recommend parsley, dill, mint, cilantro or a mixture
- 1/2 cup golden raisins
- 1/3 cup roasted and salted sunflower seeds
Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup tahini
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1–2 cloves garlic, minced
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees F. Add the diced carrots to a medium sized sheet pan, along with the olive oil, salt, pepper, garlic powder and cumin. Toss together until carrots are fully coated. Roast carrots in the oven until fork tender, about 20 minutes, flipping once.
- To a large bowl, add the cooked lentils, roasted carrots, celery, red onion, green onion, golden raisins, fresh herbs and sunflower seeds.
- Make the dressing by adding all dressing ingredients to a jar, or medium sized bowl and whisking until combined. Pour dressing over salad and mix well. Use only as much dressing as you like. Add extra salt and pepper, if needed.
- Lentil salad can be served immediately or chilled until ready to eat. I like to enjoy with crackers, tortilla chips or pita bread.
- Prep Time: 15 min
- Cook Time: 25 mins
- Category: Side, Vegan
- Method: Oven
- Cuisine: American
