Honey Roasted Carrot and Lentil Salad
This carrot lentil salad is so nourishing, delicious, and the perfect vegetarian Fall salad!
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Servings: 4 servings
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).
Nutrition
Serving: 1large bowl | Calories: 438kcal | Carbohydrates: 34g | Protein: 13g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 1236mg | Potassium: 617mg | Fiber: 11g | Sugar: 11g | Vitamin A: 11511IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!