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Ingredients
- 4 medium carrots , peeled and cut into ½ inch rounds
- 1 tbsp olive oil
- 1 tsp paprika
- 1/4 tsp ground coriander
- 1/4 tsp garlic powder
- sea salt + pepper to taste
- 1 cup canned lentils , drained and rinsed
- 3 cups arugula , washed and dried
- 2 tbsp pumpkin seeds
Dressing
- 1 lemon , juiced
- 1 tsp pure maple syrup
- 1 tsp dijon mustard
- 1 tbsp olive oil
- sea salt + pepper to taste
Ingredients
Dressing
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Instructions
- Preheat the oven to 400°F / 204°C.
- Add cut carrots to a baking tray, drizzle with oil, and season with paprika, coriander, garlic, salt, and pepper. Roast for 15-20 minutes or until tender.
- Meanwhile make the dressing: combine lemon juice, maple syrup, dijon mustard, and olive oil.
- Divide arugula, roasted carrots, lentils, and pumpkin seeds into two bowls.
- Drizzle with dressing and enjoy!
This salad is so tasty! I cooked my lentils a day ahead. I cooked the carrots also, since I was too hungry to roasted it. I added all the spices to the salad and added a pinch of red pepper flakes. It was absolutely delicious!
Yay! Glad you enjoyed this recipe, Adriana! 🙂
I finally made this and it’s great. I added roasted radish and some pickled beets as well. When I’m ready to eat it I drizzle with a bit of extra olive oil and some grapefruit balsamic vinegar because the lentils soak up so much of the original dressing.
Yummy additions, Amy! Thank you so much for sharing. 🙂