Roasted Carrot and Crispy Lentil Salad with Tahini Vinaigrette

This salad is so beautiful and bursting with layers of flavor and texture. A bed of peppery greens is topped with nutty roasted carrots and lentils, drizzled with a bright tahini dressing and topped with chewy cooked grains, chopped almonds, pomegranate seeds and feta. It’s truly a winter staple when I’m craving a fresh, light meal during the colder months.

1. Preheat oven to 425 degrees. Rinse lentils and place in a medium pot. Cover with water, bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, or until just tender. Drain well.

2. Place carrots and cooked lentils on a baking sheet. Drizzle with olive oil; season with salt, paprika, garlic powder, cayenne, and freshly ground black pepper. Toss to coat and spread in an even layer. Roast for 20 minutes, stirring once, until carrots are tender and lentils are lightly crisp. 

3. Whisk all vinaigrette ingredients together in a small bowl until creamy. 

4. Divide greens between serving bowls. Top with cooked grain of your choice, roasted carrots and crispy lentils. Drizzle with tahini vinaigrette and finish with feta (if using), almonds and pomegranate seeds. Serve immediately.

Roasted Carrot and Crispy Lentil Salad with Tahini Vinaigrette

All you need:

3/4 cup brown or green lentils

4 carrots, peeled and cut into 2″ sticks

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon garlic powder

Pinch cayenne pepper

Freshly ground black pepper, to taste

Tahini Vinaigrette –

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon tahini

1 teaspoon Dijon mustard

1/2 teaspoon pure maple syrup

1/4 teaspoon salt

1 peeled garlic clove, grated

1 (5 ounce) tub baby kale or baby arugula

2 cups cooked farro, quinoa or brown rice

1/4 cup crumbled feta cheese (optional if dairy-free)

1/4 cup chopped roasted salted almonds

1/4 cup pomegranate seeds

All you do:

1. Preheat oven to 425 degrees. Rinse lentils and place in a medium pot. Cover with water, bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, or until just tender. Drain well.
2. Place carrots and cooked lentils on a baking sheet. Drizzle with olive oil; season with salt, paprika, garlic powder, cayenne, and freshly ground black pepper. Toss to coat and spread in an even layer. Roast for 20 minutes, stirring once, until carrots are tender and lentils are lightly crisp. 
3. Whisk all vinaigrette ingredients together in a small bowl until creamy. 
4. Divide greens between serving bowls. Top with cooked grain of your choice, roasted carrots and crispy lentils. Drizzle with tahini vinaigrette and finish with feta (if using), almonds and pomegranate seeds. Serve immediately.