Root Veggie & Lentil Salad with Dijon Vinaigrette
Roasted carrots, radishes, and golden beets over a bed of massaged kale and cooked green lentils - hearty yet refreshing.
Servings: 4 servings
Calories: 256kcal
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
Calories: 256kcal | Carbohydrates: 42g | Protein: 15g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 162mg | Potassium: 801mg | Fiber: 18g | Sugar: 9g | Vitamin A: 7959IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 4mg