Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing
Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in Its All Good.
Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in Its All Good.
- 2 tablespoons dijon mustard
- 4 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil divided
- 1 cup uncooked french green lentils/du puy lentils (abo
- 3 medium yellow potatoes diced (about 3 1/2 cups)
- 1 bunch asparagus ends broken off and chopped
- 1/2 medium red onion diced (about 1 1/2 cups)
- handful minced fresh dill for garnish (optional)
- 2 tablespoons coarse seeded/old fashioned mustard (see photo in
- 3-4 tablespoons fresh lemon juice to taste
- pinch or two fine grain sea salt or pink salt
- Carbohydrate 7.18380748706103 g
- Cholesterol 0 mg
- Fat 8.54709713936017 g
- Fiber 3.45794979642631 g
- Protein 3.59744754441495 g
- Saturated Fat 1.19434404628774 g
- Serving Size 1 1 serving (171g)
- Sodium 88.6712024852051 mg
- Sugar 3.72585769063472 g
- Trans Fat 0.278281784715041 g
- Calories 110 calories
Step-by-step
- Preheat the oven to 425F and line two large baking sheets with parchment paper.
- Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
- Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
- Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
- After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
- Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
- Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.
A Springtime Delight: Roasted Potato and Asparagus Lentil Salad
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But this Roasted Potato and Asparagus Lentil Salad is a game-changer. It’s quick, easy, and packed with flavor and nutrients, perfect for a weeknight dinner or a satisfying lunch. The best part? It’s incredibly versatile. I love adapting recipes to suit my needs and what's fresh at the market, and this one is ideal for that.
This salad isn't just a side dish; it's a complete meal in itself. The hearty lentils provide a substantial protein base, while the roasted potatoes and asparagus offer a delightful textural contrast. The tangy mustard-lemon dressing pulls it all together, creating a symphony of flavors that's both refreshing and satisfying. I've found it's a hit with the whole family, even my picky eaters.
One of my favorite things about this recipe is its adaptability. Feel free to experiment with different vegetables. Summer squash, bell peppers, or even broccoli would be delicious additions. You could also add some cooked quinoa for extra heartiness. And don't be afraid to adjust the dressing to your liking. I prefer a really zesty dressing, but if you prefer something milder, simply adjust the amount of lemon juice or add a touch of honey or maple syrup.
Why I Love This Recipe:
- Quick and Easy: The prep time is minimal, and the roasting time is fairly short.
- Healthy and Nutritious: Packed with protein, fiber, and essential vitamins.
- Versatile: Easily adaptable to different tastes and seasonal ingredients.
- Delicious: The flavors are simply amazing!
Beyond the Recipe:
This salad is perfect for meal prepping. I often make a large batch on the weekend and have it for lunch throughout the week. It's also a great dish to bring to a potluck or picnic. The flavors actually improve after a day or two in the refrigerator, so it's even better the next day! I've also served it at casual gatherings with friends – it’s a real crowd-pleaser. Everyone always asks for the recipe.
Tips and Tricks:
- Don't overcook the lentils. They should be tender but not mushy.
- Roast the vegetables until they are tender and slightly caramelized.
- Taste the dressing and adjust the seasoning to your liking.
- Garnish with fresh herbs for an extra touch of flavor and visual appeal.
This Roasted Potato and Asparagus Lentil Salad is more than just a recipe; it's a testament to the power of simple ingredients and a little bit of creativity. It’s a perfect example of how a healthy and delicious meal doesn't have to be complicated or time-consuming. Give it a try, and I know you’ll love it as much as I do!
Serving Suggestions:
- Serve as a light main course for lunch or dinner.
- Pair with grilled chicken or fish for a more substantial meal.
- Serve as a side dish alongside roasted meats or poultry.
- Enjoy it cold or at room temperature.
I hope this recipe inspires you to create your own delicious and healthy meals. Happy cooking!
