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Curry Roasted Vegetable & Lentil Salad

curry roasted vegetable and lentil salad with curry tahini dressing

This curry roasted vegetable and lentil salad is a great way to use whatever vegetables you are wanting to clean out from the fridge with a savory twist! We have been in quarantine for a few weeks now and avoiding going to the grocery store. I had some vegetables starting to make a turn for the worst and decided to roast them in a hurry curry style!

Mix a little olive oil, salt/pepper, curry powder, and a little chili powder for a kick. Pour over vegetables and roast! Easy!

Vegetables: bell peppers, cherry tomatoes, sweet potatoes, carrots, jalapeno peppers, and leftover roasted beets.

Greens: I used a spring lettuce mix, but any leafy green will due (spinach, kale, arugula).

Herbs: I used cilantro and mint to balance the heat from jalapenos

Add-Ins: I used leftover green lentils for protein, silvered almonds for crunch, and naturally had to toss in my pickled onions!

Dressing: My curry tahini dressing is magnificent with the salad. I built the flavor profile around the dressing. Don’t cheat yourself, treat yourself by making it!

Toss in a bowl and serve!

Savory’s Tips and Tricks

  • Cheese is optional, however I like to use feta or goat cheese.
  • The salad is diverse and just about any vegetable would go well (Roasted cauliflower, peas, fava beans, etc.).

Pairing Suggestions

Serve it with a flatbread (lavash, pita, or even naan).

Pair it with a dry rose or white wine or even a Lambrusco (light sweet Italian wine)!

Cheers!

Please leave your comments below! Don’t forget to take a photo if you make this recipe and be sure to tag me on insta or FB. It makes me so happy when you all make my recipes!

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how to make roasted curry vegetable salad

Curry Roasted Vegetable and Lentil Salad

Simply roasted veggies in a curry marinade tossed in with some greens and cooked french lentils topped with a magical curry tahini dressing to pull it all together into one sublime salad!
Print Pin Rate
Course: Lunch, Main Course
Cuisine: Fusion, Indian, Vegan
Keyword: roasted curry vegetable salad
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Author: Becky Shergill

Notes

  • Cook lentils according to package
  • Make my curry tahini recipe
  • Keep dressing on the side to keep the salad for next day

Ingredients

  • 4 cups greens spinach, arugula, kale, or mixed greens
  • 1-2 cups vegetables carrots, cauliflower, broccoli, bell peppers, cubed/peeled sweet potatoes
  • 3 tbsp olive or coconut oil
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika can use regular but I like the smoky taste
  • 1/2 cup cooked lentils I used french green lentils
  • 1/2 cup roasted beets I had some leftover in fridge (click here for how to roast beets)
  • 1/4 cup goat or feta cheese optional
  • 1/4 cup pickled onions optional
  • 1-2 tbsp mint/cilantro, finely chopped optional
  • 3 tbsp curry tahini dressing see recipe

Instructions

  • Preheat the oven to 425ºF. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray). Place roasted veggies baking sheet.
  • In a small bowl, whisk together 3 tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika. Pour dressing over the veggies and toss to combine. Roast on the center rack for 30 minutes, flipping halfway through.
  • Peel the peppers if using. Toss greens in a large salad bowl, roasted veggies, lentils, cheese, herbs, pickled onions, and the dressing.
Tried this recipe?Mention @mysavoryadventures or tag #mysavoryadventures!

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Cheers!

Too taking this journey with me—lets see where it takes us……

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