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