This Roasted Carrot Lentil Salad is a delightful combination of flavors and textures, perfect for a light meal or a side dish. The sweetness of roasted carrots pairs beautifully with the earthiness of lentils and the freshness of mixed greens. It’s simple to prepare, making it a great option for busy weeknights or meal prep.
Why make this recipe
This salad is not only delicious but also packed with nutrients. Carrots are rich in vitamins, while lentils offer protein and fiber, making this dish both healthy and satisfying. Plus, it’s wonderfully versatile and can be served warm or cold.
Ingredients
- 10 oz carrots (about 2 medium), peeled and cut into 1-inch chunks
- 2 tbsp cooked lentils (canned), rinsed and drained
- Mixed lettuce leaves, as needed (about 2 cups)
- A handful of baby spinach leaves, thinly sliced
- A little vegan coconut yogurt, for garnish
- Olive oil, for drizzling
- 1 tsp Herbes de Provence
- 2 tbsp olive oil
- 2 tbsp drinking water
- 1 tbsp agave syrup
- 1.5 tsp mustard
- 1 tsp Herbes de Provence
- Freshly ground black pepper, to taste
- Salt, to taste
How to make it
- Preheat air fryer or oven to 365°F (185°C).
- In a bowl, toss carrot chunks with olive oil and 1 tsp Herbes de Provence until evenly coated.
- Roast for 12–15 minutes, shaking halfway, until fork-tender and caramelized.
- Meanwhile, rinse and drain lentils.
- Tear lettuce into bite-sized pieces and thinly slice spinach.
- In a small bowl, whisk together dressing ingredients: olive oil, water, agave, mustard, Herbes de Provence, pepper, and salt.
- In a large bowl, combine roasted carrots, lentils, lettuce, and spinach.
- Drizzle with dressing and toss gently.
- Garnish with vegan coconut yogurt and serve immediately.
How to serve it
This salad can be served right after it’s made, allowing the warm carrots to add a cozy touch. It can be plated individually or served in a large bowl for family-style dining. Enjoy it as a light main dish or a vibrant side.
How to store it
If you have leftovers, store the salad without the dressing in an airtight container in the refrigerator. It will keep well for about 2-3 days. Add the dressing right before serving to keep the greens crisp.
Helpful tips
- Ensure the carrots are cut uniformly to ensure even roasting.
- For added crunch, consider adding nuts or seeds like sunflower seeds or walnuts.
- Use fresh herbs if available to elevate the flavors of the dressing.
Optional variations
Feel free to swap in different greens or add other vegetables like bell peppers or cherry tomatoes for added color and nutrients. If you prefer a non-vegan option, a sprinkle of feta cheese could make a lovely addition.
Frequently asked questions
Can I use frozen carrots for this recipe?
Yes, frozen carrots can be used, but be sure to thaw and drain them before roasting to avoid excess moisture.
What can I use instead of Herbes de Provence?
Italian seasoning or a mix of dried thyme, rosemary, and oregano can serve as a suitable substitute for Herbes de Provence.
Is this salad gluten-free?
Yes, all the ingredients listed are gluten-free, making this salad suitable for those with gluten sensitivities.
