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5 from 5 votes

Lentil and Roasted Carrot Salad with Oil Free Walnut Vinaigrette

Author: LydiaF

Ingredients

For the salad

  • 1 1/12 - 2 cups uncooked lentils depends on the type of lentil used. You'll want at least two cups cooked lentils to make the salads
  • 4 cups vegetable broth
  • 1/4 cup chopped onions
  • 1 - 2 cloves chopped garlic
  • 1 bay leaf
  • salt and pepper to taste
  • 4 carrots roasted and cut into bite sized pieces
  • salad greens I used a Spring mix which included arugula
  • chopped walnuts for garnish
  • pomegranate seeds

For the dressing

  • 1 ⁄4 cup raisins soaked in hot water
  • 3 - 4 tablespoons vinegar I used white balsamic
  • 1 ⁄2 cup water drain the liquid from raisins and add more water to make 1/2 cup
  • 2 - 3 teaspoons mustard I used plain old yellow mustard
  • 1 garlic clove chopped
  • 1 ⁄4 teaspoon thyme
  • 1 ⁄4 cup walnuts chopped

Instructions

  • Preheat the oven to 450°F (230°C). Put the raisins in a small bowl and cover with boiling water (not necessary if you have a high speed blender)
  • Cook the lentils in vegetable broth along with the onions, garlic and bay leaf. Season with salt and pepper to taste.
  • Peel the carrots and cut into sticks about 2" long. Give them a quick rinse with water then arrange them on a baking sheet. Season with salt, pepper and herbs if you like. Roast uncovered in the hot oven for 20 - 30 minutes.
  • When the raisins have softened, drain the water and reserve it. Add more water to equal 1/2 cup.
  • Blend all the dressing ingredients together, adding more water if needed to make it pourable. Adjust the taste to suit by changing the amounts of mustard and vinegar. Set aside.
  • To serve, arrange the salad greens on a plate and place a cup or so of lentils in the middle. Distribute the carrots, chopped walnuts and pomegranate seeds over the top.
  • Drizzle on the dressing and serve.