This Honey Roasted Carrot and Lentil Salad is so nourishing, delicious, and the perfect Fall salad! Plus, it's topped with the most delicious honey cider dressing that ties it all together.
There is something SO satisfying about a loaded Fall salad. While my Arugula Pear Pistachio Salad and Roasted Lentil Potato Salad have been my Fall staples, this new honey lentil salad has moved it's way into my list of favorites!
With iron-rich lentils, sweet honey carrots, crisp arugula, peppery red onion, salty feta, roasted pepitas, creamy avocado, & a honey cider dressing- this salad is healthy AND satisfying!
Ingredients:
Ingredient & substitution notes:
- Black lentils: also known as beluga lentils! I love using them because of their fast cooking time (just 20 minutes!) and because they hold their shape when cooked.
- Can substitute with brown lentils or green lentils, though cooking time will vary.
- Red lentils won't work in this recipe as they get quite mushy after cooking and aren't great for salads.
- Arugula: I'm a big fan of arugula- it has a slightly bitter and earthy flavor that pairs so well with the sweeter dressing and carrots in this recipe.
- Swap 1:1 with your favorite lettuce mix or chopped kale.
- Honey: This gives the carrots and dressing a sweet flavor!
- Substitute 1:1 with maple syrup for similar results or to make this salad vegan!
- Feta: I use crumbled full-fat feta in this recipe, but you can swap in any other cheese like crumbled goat cheese, parmesan, or cotija cheese.
- Omit or substitute with vegan feta to make this salad vegan.
- Roasted pepitas: adds a nice salty crunch to this salad! I prefer to use roasted & salted pepitas, but raw pepitas also work.
- You can swap for any crunchy nut- another great substitute would be roasted & salted sunflower seeds.
How to make honey roasted carrot & lentil salad
Roast the carrots:
Cut your carrots into a bias-cut shape (sliced diagonally at a 45-degree angle). Then, add them to a baking tray with the olive oil, honey, garlic powder, salt, & pepper.
Mix until coated. Then, spread the carrots out so they do not overlap. Bake at 400F for 18-20 minutes, until cooked through and beginning to brown, but not burning.
Set the carrots aside to cool before adding them to the salad.
Cook the lentils:
While the carrots are in the oven, make the lentils. Add veggie broth to a pan and bring to a boil. Then, add in the black lentils and simmer for about 20 minutes until cooked through.
Strain to remove any excess liquid, then pour the lentils into a bowl. Add them to the fridge to cool while you prep the rest of the salad.
Prep the salad ingredients & dressing
Prep the remaining salad ingredients. Thinly slice the red onion and cut the avocado into small slices. Measure out the crumbled feta and roasted pepitas.
Then, make the salad dressing. Add the olive oil, honey, apple cider vinegar, Dijon mustard, salt, & pepper to a small container. Shake together or use an immersion blender to mix until combined.
Assemble the salad:
Add all of the ingredients to a large bowl, including the arugula, cooked black lentils, honey-roasted carrots, crumbled feta, roasted pepitas, sliced red onion, and avocado.
Then, pour the honey cider dressing on top. Mix, serve, & enjoy!
How to store carrot arugula lentil salad
I recommend storing all the ingredients separately until you are ready to serve.
You can make the lentils ahead of time and store them in a closed container for 2-3 days in the fridge. You can also roast the carrots ahead of time and store them in a closed container in the fridge for 2-3 days.
The dressing can also be made ahead of time and stored in the fridge for up to 7 days. The oil will solidify in the fridge, so make sure to keep it at room temperature for about 30 minutes before using.
If the salad is already assembled, it can be stored in the fridge for about 2 days if there is no dressing on top.
If the dressing is already on the salad, it should be consumed within a few hours. It won't keep much past that, as the salad will become soggy!
I can't wait for you to try this healthy & nourishing Honey Roasted Carrot and Lentil Salad! It's full of fresh flavors, protein-rich lentils, and is the perfect vegetarian side to make for Thanksgiving, Hanukkah, Easter, or Christmas. Enjoy!
-TSG
More hearty vegetarian salad recipes you will love:
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Honey Roasted Carrot and Lentil Salad
Ingredients
Honey Roasted Carrots:
- 2 cups sliced carrots
- 1 Tablespoon olive oil
- 1 Tablespoon honey or maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Lentils:
- 1 ½ cups vegetable broth
- ½ cup dry black lentils
Dressing:
- 3 Tablespoons olive oil
- ½ Tablespoon honey
- ½ Tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Salad Ingredients:
- 4 cups arugula
- ½ cup crumbled feta
- 1 large avocado diced
- ¼ small red onion thinly sliced
- ¼ cup roasted & salted pepitas
Instructions
Roast the Carrots & Cook Lentils
- Preheat the oven to 400F. Peel and discard the outer layer of your carrots & cut them into a bias-cut shape.
- Add the sliced carrots to a baking tray. Then, top with the olive oil, honey, garlic powder, salt, & pepper. Mix together until the carrots are evenly coated, then arrange them in a single layer on the baking tray so that no carrots overlap.
- Add the tray of carrots to the oven and bake for 18-20 minutes until cooked through and beginning to brown, but not burn.
- While the carrots are in the oven, fill a pot with the vegetable broth. Bring to a boil, pour in the lentils, and stir.
- Reduce the heat to a simmer and cook the lentils for about 20 minutes or until they are cooked through. Strain any excess water.
- Place the roasted carrots & cooked lentils into bowls and add them to the fridge to cool while you prepare the rest of the salad. Both of these ingredients can also be made the day ahead of serving the salad.
Make the dressing:
- To make the honey cider vinaigrette, add the olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper to a small container. Shake to combine or, better yet, use an immersion blender to mix.
- Set aside the dressing
Prep remaining ingredients & combine
- Thinly slice your red onion, crumble the feta, and dice the avocado.
- Add the arugula, honey-roasted carrots, cooked black lentils, sliced red onion, diced avocado, crumbled feta, and roasted pepitas to a large bowl. Then, pour the dressing on top.
- Mix together until the salad is coated. Then, serve immediately and enjoy!
Notes
- Please see the blog post for recipe tips & substitution ideas.
- To make this salad vegan, swap honey for maple syrup and feta for vegan feta (or omit it altogether).
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