Lentil Salad
If you’re looking for a salad that’s both hearty and refreshing, this brown lentil salad with fennel and roasted beets is the dish for you. It’s simple, nourishing, and bursting with earthy flavor. It’s also the ideal salad to make and eat throughout the week, since it doesn’t have greens and stays fresh and crisp.
I love to serve it with crumbled feta cheese or a side of tortilla chips for a little crunch.
The brown lentils form the backbone of this salad, while the shaved fennel adds a fresh, aromatic bite.
The lentils have a subtle nuttiness that complement the sweetness of roasted beets and sweet potatoes. You can use canned lentils, boil your own, or buy pre-steam brown lentils- I love the refrigerated pack from Trader Joes.
Ingredients you’ll need:
- Brown lentils- you can boil your own, use canned brown lentils or pre-steamed lentils.
- Fennel
- Sweet potato
- Beets- I opted to roast my own, but you can use pre-cooked beets
- Pumpkin seeds, or nuts/seeds of choice
- Fresh herbs- dill, mint and parsley
- A simple maple dijon vinaigrette
- Peel and dice the beets and sweet potatoes. Toss them with olive oil and salt and roast them on 400 F for about 30-35 minutes
- Once they’re ready, add them to a salad bowl with your brown lentils, shaved fennel, pumpkin seeds and herbs
- Prepare the maple dijon dressing and toss together with the salad
It truly cannot get any easier!
Finish the salad with a sprinkle of fresh herbs like dill or parsley and a crumble of goat cheese or feta (optional but highly recommended). The creamy, tangy cheese pairs beautifully with the sweet and savory notes of the salad.
This dish works wonderfully as a main course for lunch, or as a vibrant side at dinner. It’s also one of those salads that gets even better after a few hours while the lentils soak up that delicious dressing!
I can’t wait for you guys to try it!
What to serve with your lentil salad:
Feta Salmon Fritters
Balsamic Chicken
Almond Flour Crust Pizza
Lentil Salad with Fennel
Ingredients
- 3 beets peeled and chopped
- 1 sweet potato peeled and chopped
- 2 tbsp olive oil
- 1 fennel bulb
- 1 1/2-2 cups cooked brown lentils. I use the refrigerated cooked lentils from Trader Joes
- 1/2 cup mixed fresh herbs, chopped- parsley mint and dill
- 1/3 cup pumpkin seeds
Maple Dijon Dressing
- 3 tbsp olive oil
- 1/2 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp white wine vinegar
- Salt & pepper
Directions
- Preheat the oven to 400 F.
- Peel and dice the beets and sweet potatoes into 1″ pieces. Add them to a sheet pan and toss with 2 tbsp of olive oil and a pinch of salt.
- Bake for 35-40 minutes, flipping halfway through.
- While that bakes, thinly slice your fennel bulb using a sharp knife or mandolin.
- Add the lentils to a salad bowl with the shaved fennel, roasted sweet potatoes & beets, chopped herbs and pumpkin seeds.
- Prepare the dressing on the side. Combine the olive oil, dijon, maple, vinegar, and salt & pepper together in a jar or small bowl.
- Pour over the salad and toss together. Adjust salt to taste.
- Serve as is or with crumbled feta or goat cheese.
- Leftovers can be refrigerated for up to 4 days.
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