Looking for a vibrant dish that combines wholesome ingredients with mouthwatering flavors? Look no further than this Honey Roasted Carrot Lentil Salad! Bursting with the natural sweetness of caramelized carrots and the hearty goodness of lentils, this vegetarian delight is not only a feast for the eyes but also a powerhouse of nutrition. Perfect for a light lunch or a stunning side dish, this salad will leave your taste buds dancing and your guests asking for seconds. Dive into this recipe and discover how to create a meal that’s as delicious as it is nourishing!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 medium carrots, sliced
- 1 cup cooked lentils
- 4 cups spinach
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will ensure the carrots roast evenly and develop a nice caramelization.
- Prepare the carrots by peeling them and slicing them into even-sized pieces, about 1/4 inch thick. This helps them cook uniformly.
- In a mixing bowl, combine the sliced carrots with 1 tablespoon of olive oil, 1 tablespoon of honey, salt, and pepper to taste. Toss the carrots until they are well coated with the mixture.
- Spread the coated carrots in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for even roasting.
- Roast the carrots in the preheated oven for about 20-25 minutes, or until they are tender and lightly caramelized. Stir them halfway through the cooking time for even roasting.
- While the carrots are roasting, prepare the lentils if they are not already cooked. Rinse 1 cup of lentils under cold water, then cook them in a pot of boiling water for about 15-20 minutes or until tender. Drain and set aside.
- In a large salad bowl, combine the cooked lentils and fresh spinach. The residual heat from the lentils will slightly wilt the spinach, making it more tender.
- Once the carrots are done roasting, remove them from the oven and let them cool for a few minutes. Then, add the warm roasted carrots to the salad bowl with the lentils and spinach.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of honey, and 1 tablespoon of apple cider vinegar. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients. Make sure everything is well coated with the dressing.
- Serve the Honey Roasted Carrot Lentil Salad warm or at room temperature. Enjoy your nutritious and delicious meal!
Tips
- Choose Fresh Carrots: For the best flavor and texture, select firm, vibrant carrots. Organic carrots can enhance the sweetness of the dish even more.
- Uniform Slicing: Make sure to slice your carrots evenly to ensure they roast uniformly. Aim for about 1/4 inch thick pieces for optimal caramelization.
- Don’t Skip the Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes for easy cleanup after roasting.
- Adjust the Dressing: Feel free to tweak the dressing according to your taste! Adding a splash of lemon juice or a pinch of garlic powder can elevate the flavors even further.
- Serving Suggestions: This salad can be served warm or at room temperature, making it a versatile option for meal prep or entertaining.
- Add Crunch: For added texture, consider tossing in some toasted nuts or seeds, such as walnuts or pumpkin seeds, right before serving.
- Meal Prep: This salad keeps well in the fridge for a couple of days, so it’s perfect for meal prep. Just store the dressing separately until you’re ready to eat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
