Spiced Honey Roasted Carrot Lentil Salad

Honey Roasted Carrot Lentil Salad on a large serving platter.

5 from 3 votes

Spiced Honey Roasted Carrot Lentil Salad

Soft and tender carrots roasted in a honey, olive oil and spice mix, served with fresh arugula, goats cheese, thinly sliced red onions, currants and lentils.

Prep Time20

Cook Time1

Total Time1 20

Course: Mains, Salads, Sides

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: brown lentils, carrot lentil salad, roasted carrots, salad recipe

Servings:

Calories: 545kcal

Author: Sarah Bell

Equipment

Small saucepan
Large Baking Dish
Whisk
Measuring Cups & Spoons
Large serving platter
Mandolin or sharp knife

Ingredients

1 kg carrots peeled 1cm thick slices
3 tablespoons extra virgin olive oil extra for greasing the baking dish
2 tablespoons honey
1 teaspoon cumin ground
¼ teaspoon paprika ground
¼ teaspoon dried coriander ground
1 teaspoon sea salt flakes
Cracked black pepper
425 grams brown lentils canned, drained and rinsed
¼ Red onion peeled, thinly sliced
120 grams fresh baby arugula
2 tablespoons currants
handful fresh cilantro
100 grams goats cheese

Herbed Yoghurt Dressing

½ cup natural yoghurt either dairy or unsweetened natural coconut yoghurt
4 tablespoons mayonnaise
handful flat leaf parsley finely chopped
2 tablespoons lemon juice
½ teaspoon sea salt

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (356 F). Grease a large baking dish with olive oil.
Place a small saucepan onto a low heat on the stovetop. Add the olive oil, honey, cumin, ground coriander, paprika, salt and pepper to the pan and whisk until well combined. Heat until the mixture begins to bubble and then remove from the heat.
Add the sliced carrots to the baking dish and drizzle the honey mixture over the top. Toss to coat evenly and then spread out into an even layer in the baking dish. Place into the oven to bake for 50 minutes.
After 50 minutes, remove the carrots from the oven and use a spoon to stir. Spread out into an even layer and place back into the oven for a further 10 minutes. Once baked, remove from the oven to cool to room temperature.
While the carrots are cooking, make the dressing. Add the yoghurt, mayonnaise, lemon juice, finely chopped parsley and salt into a small bowl. Whisk until well combined and smooth.
To assemble the salad, add the baby arugula to the base of a large serving platter. Top with most of the thinly sliced red onion and three quarters of the lentils. Spoon the salad dressing over the salad. Top with the carrots, remaining lentils and sliced red onion, currants, shredded fresh cilantro and crumbled goats cheese. Serve.

Video

Notes

This salad serves approximately 6-8 as a side dish, 4 as a main dish.

Nutrition facts are an estimate only.

Storage

Store in an airtight container in the fridge for up to 2 days. If meal prepping, leave the salad dressing off the salad until the day of eating. This salad will keep, undressed for 3-4 days, depending on how fresh the arugula is (the fresher the better!).

Nutrition