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Roasted Carrot Salad with Tahini and Lentils

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A hearty and refreshing roasted carrot salad with lentils, creamy tahini vinaigrette, and pomegranate seeds, perfect as a light main dish or vibrant side.

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

Tahini Vinaigrette:

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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Rinse lentils under cold water, then cook in a pot with plenty of water. Bring to a boil, reduce heat, and simmer for 20–25 minutes until tender but not mushy. Drain and set aside.
  3. Toss halved carrots with olive oil, salt, pepper, cayenne, and sumac. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
  4. Whisk together the vinaigrette ingredients until smooth and creamy.
  5. Arrange rucola on a serving platter, layer on the lentils and roasted carrots.
  6. Drizzle with tahini vinaigrette and finish with pomegranate seeds before serving.

Notes

Can be served warm or at room temperature.

Swap rucola with spinach or mixed greens for a milder flavor.

Chickpeas can replace lentils for variation.

For crunch, add toasted nuts or seeds.

Lemon juice can replace balsamic vinegar for a brighter taste.

Store leftovers in the fridge up to 3 days; keep dressing separate until serving.

Nutrition

Find it online: https://justsosavory.com/roasted-carrot-salad-with-tahini-and-lentils/