This salad is absolutely beautiful, in flavor and color. It is one you could show up with at your next holiday party and know confidently everyone will enjoy.
The caramelized roasted carrots and radishes pair so well with the cooked lentils. Adding feta while still warm creates a creaminess that only gets enhanced with the maple tahini dressing. Throw in your favorite greens and top with crushed pistachios.
I love when you can break a recipe down if you need -- make the lentils before, then toss in the roasted vegetables whenever you please!
Enjoy!
Lentils
1 cup dried French green lentils, rinsed in cold water ( French green works best here)
3 cups water
1 dried bay leaf
3/4 tsp sea salt
Roasted Vegetables
8 large carrots, peeled & sliced into 1/2” discs
1 bunch radish ( about 8 ) , trimmed and quartered
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
Other:
1/4 red onion, thinly sliced
1 cup Microgreens or greens of choice ( spinach or arugula would work well )
Vegan feta ( I used Violife Cheese brand )
1/3 cup shelled pistachios, rough chopped
Maple Tahini Dressing
1/3 cup runny tahini
2 tbsp fresh lemon juice
1-2 tbsp maple syrup ( preference)
1/2 tsp fresh ginger, grated
1 garlic clove, grated
½ tsp sea salt
3 tbsp cold water
Directions
Preheat oven to 425 F and line a sheet pan with parchment paper.
While your oven is preheating, prepare your lentils. Add rinsed lentils, water, bay leaf, and sea salt into a small pot. Bring the lentils to a boil and then reduce to a simmer. Allow lentils to simmer until tender, about 25-30 minutes. Drain in a fine-meshed strainer and remove the bay leaf. Add the lentils to a large salad bowl.
Add your carrots and radishes to your sheet pan. Drizzle with olive oil ( 2 tbsp ) salt and pepper. Toss and distribute evenly onto the pan.
Roast your vegetables for 15 minutes, then toss, and roast another 12. Vegetables should be just fork tender and starting to caramelize.
Whisk all dressing ingredients together. Taste and adjust the sweetness with maple syrup and the thickness with cold water.
Once the vegetables have slightly cooled, add them to the lentils and toss.
Add your red onion, greens, cheese, and pistachios. Toss well.
Add a pinch more sea salt and pepper.
Drizzle on desired amount of dressing and serve.
