If you’re looking for a dish that feels both nourishing and energizing, this Root Veggie and Lentil Salad hits the mark. It’s grounding enough to satisfy your body’s need for stability and substance, yet light and vibrant—perfect for the spring season. Roasted root veggies meet earthy lentils, all tied together with a zippy maple-Dijon vinaigrette that adds brightness and balance.
Whether you’re enjoying it as a hearty lunch, a weeknight dinner, or a make-ahead meal for your busy days, this salad delivers on flavor, texture, and nutrition. It’s also vegan, gluten-free, and made with whole-food ingredients that are simple to prep and easy to love.
You Will Need…
- Green or Brown Lentils: Packed with protein, fiber, and iron, lentils form the hearty base of this dish.
- Carrots, Radishes, and Golden Beets: These spring-fresh root vegetables are roasted until tender and slightly caramelized, bringing natural sweetness and depth.
- Kale: Massaged kale adds vibrant green color and a dose of chlorophyll-rich nutrition.
- Maple-Dijon Vinaigrette: This quick dressing balances tang, sweetness, and creaminess with simple pantry ingredients.
- Optional Olive Oil or Tahini: To massage the kale and enrich the dressing without processed oils, tahini is a wonderful plant-based alternative.
How to Make It
- Step 1: Cook lentils in water until tender
- Step 2: Roast carrots, radishes, and golden beets with a pinch of sea salt and pepper until golden and soft
- Step 3: Massage the kale with a bit of olive oil or tahini to soften the texture and mellow the flavor
- Step 4: Whip up the vinaigrette by whisking together Dijon mustard, maple syrup, apple cider vinegar, and a bit of tahini or olive oil
- Step 5: Toss it all together and enjoy warm or at room temperature and enjoy!
Tasty Facts: Beets
Golden beets are the unsung hero of this salad. Unlike their red cousins, golden beets have a milder, slightly sweeter flavor and don’t stain your hands or plate. Beets are naturally rich in nitrates, which help support blood flow and cardiovascular health. They’re also packed with betaines, compounds known to support liver detoxification and reduce inflammation.
From a grounding perspective, beets—being a true root vegetable—help energetically anchor us, bringing a sense of nourishment and stability that aligns beautifully with the rhythms of spring renewal.
Root Veggie & Lentil Salad with Dijon Vinaigrette
Ingredients
- 1 cup green or brown lentils rinsed
- 3 cups water
- 3 medium carrots sliced into sticks
- 1 bunch radishes halved
- 2 small golden beets peeled and cubed
- 1 bunch kale stems removed, leaves chopped
- 1 teaspoon olive oil or tahini for massaging kale
- Pinch of sea salt
For the vinaigrette:
- 2 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoon apple cider vinegar
- 1 tablespoon olive oil or tahini
- 1-2 tablespoon water to thin as needed
- Salt and pepper to taste
Instructions
Cook the lentils:
- In a medium saucepan, bring lentils and water to a boil. Reduce to a simmer, cover, and cook for 20–25 minutes until tender but not mushy. Drain any excess water and set aside.
Roast the veggies:
- Preheat the oven to 400°F (200°C). Toss carrots, radishes, and golden beets with a little olive oil (or omit for oil-free), salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
Massage the kale:
- Place chopped kale in a large bowl with a teaspoon of olive oil or tahini and a pinch of salt. Massage with your hands until the leaves darken and soften, about 1–2 minutes.
Make the vinaigrette:
- In a small jar or bowl, whisk together Dijon mustard, maple syrup, vinegar, olive oil or tahini, and water to desired consistency. Season to taste.
Assemble the salad:
- Combine lentils, roasted veggies, and massaged kale. Drizzle with vinaigrette and toss gently to combine. Serve warm or at room temperature.
Nutrition
