This Roasted Carrot and Lentil Salad is loaded with spiced shallots, hearty French lentils, dates, olives and toasted almonds. Serve everything over hummus with fresh mint and a pinch of flaky sea salt. It’s salty, sweet and savory—perfect for a healthy winter main or side.
Roasted vegetable salads are one of my favorite dinners too make around this time of year. They’re hearty and comforting but also packed with the fiber and nutrients most winter comfort foods lack. Served warm or cold, I like to incorporate this recipe as a part of my meal prep for the week.
Store-bought hummus (or homemade if you want to show off) and a drizzle of good olive oil really makes all the flavors pop. It also adds a bit more plantabsed protein to keep you full for longer. If hummus isn’t your thing, salted whole milk yogurt or a tzatziki sauce is a good alternative.
The ingredients
Scroll to the end of the page for the full ingredient list and instructions
Roasted Carrots:
- Carrots & shallots
- Olive oil
- Maple syrup (honey or brown sugar also work)
- Smoked paprika, cumin, cinnamon
Lentil Salad:
- French lentils (also called Puy lentils, these are perfect for salads because they hold their shape)
- Medjool dates (currants, dried apricots or raisins would also be delish)
- Salted, roasted almonds (I use store bought, but feel free to salt and roast your own almonds)
- Red wine vinegar
- Dijon mustard
- Olive oil
- Fresh parsley & mint
- To serve: Hummus (store bought or homemade)
How to cook French lentils perfectly
Mushy lentils are not great for salads so here’s how I make a perfect pot of lentils.
Start by rinsing your dried lentils in a colander or sieve and remove any debris. Bring about 3-4 cups of generously salted water to a boil and add the lentils. Reduce the heat down to a simmer. It shouldn’t be a rapid boil, just some small bubbles around the sides. Cover the pot if you’d like and let the lentils cook for about 25 minutes.
Begin tasting the lentils a few minutes before the 25 minute mark to ensure they don;t get overcooked. You want them to be soft but still have a slight bite. Drain any excess water and you’re good to go.
I prefer to serve the salad slightly warm so I go right into adding my other ingredients. However, if you accidentally overcook the lentils, rinse them with cold water right away to prevent them from completely losing their shape.
Made this recipe? I would love to hear what you think in the review section down below Also, make sure to tag @wandering_chickpeaon Instagram with your creations and save this recipe on Pinterest for later!
Some more dinner salads to try…
Roasted Cauliflower and Fregola Salad
Herb Smashed Chickpea Salad Smashed Pitas
Crispy Potato Caesar Salad
Spiced Lentil Salad Lettuce Wraps
Roasted Beet Salad with Citrus and Avocado
Ingredients
Roasted Carrots
- 3 large carrots, sliced into thick coins
- 1 large shallot, thinly sliced
- 2 tbsp olive oil
- 1 tsp maple syrup or honey
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
Lentil Salad
- 1 cup dry French lentils
- Kosher salt
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3-4 medjool dates, pitted and finely chopped
- 1/4 cup castelvetrano olives, pitted and chopped
- 1/4 cup salted, roasted almonds, chopped (optional)
- 1/4 cup flat-leaf parsley, finely chopped
- 2 tbsp fresh mint, chopped
- Hummus, to serve
Instructions
- Preheat the oven to 400° F and position a rack in the center.
- Toss the carrots and shallots with olive oil, maple syrup, spices and salt. Spread in an even layer on a sheet pan. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized.
- To make the lentils, bring about 4 cups of salted water to a boil. Add the dry lentils and reduce the heat to a simmer. Cook for 20-25 minutes or until the lentils are tender but not yet mushy. Drain excess water.
- Allow the lentils to cool slightly before stirring in the remaining ingredients. Season with kosher salt to taste.
- Serve the lentils and roasted carrots over hummus with a drizzle of olive oil.
