Lentil Salad with Roasted Vegetables
Roasted Veggies plus Lentils in an incredibly simple and delicious marinade creates the salad you're craving. Non-lettuce salads can be nourishing and satisfying and this vegan lentil salad is just the easy healthy salad recipe you'll come back to over and over again...hearty enough for a meal, and perfect for lunch or a side dish too!
Servings: 6 Servings as main, 8 as side
Calories: 327kcal
Ingredients
- ¾ cup french green or black beluga lentils
- 1 head cauliflower
- 1 lb. carrots
- 2 red onions
- 2 bulbs fennel either 2 small or 1 large
- ½ cup pistachios
Marinade/Dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 Tablespoon pure maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon cumin
- ½ teaspoon allspice
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon coarse sea salt
- ⅛ teaspoon cayenne
Garnish
- ⅓ cup golden raisins*
- Fronds from the fennel
- Something green: either chopped fresh parsley or stacked and julienned collard greens or lacinato kale.
Instructions
- Preheat oven to 400
- PREPARE VEGGIES: Cut cauliflower into florets. Peel carrots and cut into thick circles. Cut onion through the root end and then into wedges or thin slices or a combo. Trim fennel fronds and save for garnish; cut through the center and then into ½" wedges. Place all in large bowl.
- MAKE MARINADE: whisk together olive oil, vinegar and maple syrup until emulsified. Sprinkle in spices and mix again.
- Pour ¾ marinade over veggies and toss until evenly coated. Arrange in single layer on rimmed baking tray. You may need two trays to give them enough room to nicely brown. Roast for 35 minutes, until golden brown and tender.
- Meanwhile, prepare lentils*. Rinse well and then place in a small saucepan with 3 cups water. Bring to boil and then turn down to simmer and cook for 16 minutes. You want tender, not mushy lentils. Drain and place in bowl that veggies were mixed in.
- Pour remaining dressing/marinade over lentils and mix well. When veggies are done, add to bowl along with raisins and mix.
- Arrange on platter: OPTIONAL: place thinly sliced greens (lacinato kale or collard greens) on bottom of platter and then veggie mix. Top with fennel fronds, a sprinkle of salt + pepper and more nuts or raisins as desired.
- Roasted Veggies and lentils will stay good in the fridge for up to a week.
Notes
How to Cook Lentils for Salad:
- STOVE TOP METHOD: Place rinsed lentils plus 2 ½ cups water in a small saucepan. Bring to a boil and then turn down to gently simmer for 16 minutes, then drain.
- INSTANT-POT PERFECT LENTILS: Place rinsed lentils along with 2 ½ cups water into instant pot and set pressure to high. Cook for 6 minutes, use quick release and then drain.
- DO NOT COOK LONGER THAN DIRECTED. Lentils should be tender, but definitely NOT MUSHY for including in salad.
Nutrition
Serving: 1g | Calories: 327kcal | Carbohydrates: 35g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Sodium: 315mg | Fiber: 13g | Sugar: 14g