Name: Roasted Carrot Salad with Tahini and Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 150 g (¾ cup) dry brown or green lentils; 7–8 medium carrots, halved lengthwise (~300 g / 10.5 oz); 1 tsp olive oil; ½ tsp sea salt; ½ tsp pepper; ½ tsp cayenne pepper (to taste); ½ tsp sumac; 60 g (2 cups) rucola or other mild greens; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp tahini; 1 tsp Dijon mustard; ¼ tsp maple syrup or honey; ¼ tsp sea salt (to taste); 1 clove garlic, minced; Pomegranate seeds, for topping

This roasted carrot salad with tahini and lentils is hearty, earthy, and refreshing at the same time. I love how the sweetness of roasted carrots pairs with the nutty lentils and creamy tahini vinaigrette. A handful of greens and a sprinkle of pomegranate seeds give the dish a beautiful balance of flavor and color, making it perfect for a satisfying meal or a vibrant side dish.

Why You’ll Love This Recipe

I like this salad because it’s not only filling but also packed with wholesome ingredients. The roasted carrots bring natural sweetness, the lentils add protein and substance, and the tahini dressing ties everything together with a creamy tang. I also enjoy that it’s versatile enough to serve warm or at room temperature, making it a great option for meal prep or entertaining. Plus, the pomegranate seeds give it a burst of freshness that makes every bite exciting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150 grams (¾ cup) dry brown or green lentils*
7-8 medium carrots halved lengthwise (~300 grams/10.5 oz)
1 teaspoon olive oil
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon cayenne pepper to taste
½ teaspoon sumac
60 grams (2 cups) rucola or other mild greens

Tahini Vinaigrette
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon tahini
1 teaspoon dijon mustard
¼ teaspoon maple syrup or honey
¼ teaspoon sea salt to taste
1 clove garlic minced
pomegranate seeds for topping

Directions

I start by preheating my oven to 400°F (200°C).
I rinse the lentils under cold water, then place them in a pot with plenty of water. I bring it to a boil, reduce the heat, and simmer for about 20–25 minutes until tender but not mushy. I drain and set aside.
While the lentils cook, I toss the halved carrots with olive oil, salt, pepper, cayenne, and sumac. I spread them on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
I whisk together the tahini vinaigrette ingredients until smooth and creamy.
I arrange the rucola on a serving platter, then layer on the lentils and roasted carrots.
I drizzle everything with the tahini vinaigrette and finish with a generous sprinkle of pomegranate seeds before serving.

Servings and Timing

This recipe makes about 4 servings as a side dish or 2 servings as a main dish. The total cooking time is around 40 minutes, with 10 minutes of prep and 30 minutes of cooking.

Variations

I sometimes swap the rucola with spinach or mixed greens for a milder flavor. Chickpeas work well in place of lentils if I want a different protein option. For a nutty crunch, I like adding toasted almonds, walnuts, or pumpkin seeds. I also enjoy switching the balsamic vinegar in the vinaigrette with lemon juice for a brighter, citrusy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. If I’m reheating, I warm the lentils and carrots separately in a skillet before assembling with fresh greens and dressing. I keep the vinaigrette in a separate jar and drizzle it over just before serving to keep the salad fresh.

FAQs

Can I make this salad ahead of time?

Yes, I often cook the lentils and roast the carrots in advance, then assemble with greens and dressing right before serving.

What type of lentils work best?

I like using brown or green lentils because they hold their shape well after cooking.

Can I serve this salad warm?

Absolutely, I actually prefer it slightly warm since it makes the carrots and lentils extra comforting.

Is this recipe vegan?

Yes, if I use maple syrup instead of honey in the vinaigrette, it’s completely vegan.

What can I use instead of tahini?

If I don’t have tahini, I sometimes use almond butter or cashew butter for a creamy dressing alternative.

How do I keep the greens from wilting?

I always add the rucola right before serving to keep it fresh and crisp.

Can I add grains to this salad?

Yes, quinoa or bulgur makes it even heartier and turns it into a full meal.

What can I substitute for pomegranate seeds?

I sometimes use dried cranberries, fresh orange segments, or even chopped apples.

How spicy is the salad with cayenne?

The cayenne gives just a mild kick, but I adjust the amount depending on how much heat I want.

Can I double this recipe for a crowd?

Yes, I’ve doubled it before for gatherings, and it scales really well.

Conclusion

I find this roasted carrot salad with tahini and lentils to be the perfect blend of flavors and textures. It’s hearty yet refreshing, simple enough for a weekday meal but impressive enough for entertaining. With its versatility and nutrient-packed ingredients, it has become one of my go-to salads whenever I want something wholesome and satisfying.