Crispy Lentil Salad

This Crispy Lentil Salad has it all! Crispy black lentils, roasted butternut squash and cauliflower, and tender kale are tossed in a lemon tahini dressing for a satisfying side dish or lunch. Vegan and Gluten-Free, Nut-Free Option.

Course Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 568kcal

Author Caitlin Shoemaker

Ingredients

For the Lentils:

2 cups cooked black or french lentils* drained and rinsed if using canned
1/2 teaspoon smoked or regular paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
Pinch of salt

For the Roasted Veggies:

3 cups cubed butternut squash
3 cups cauliflower florets
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/2 teaspoon kosher salt
black pepper to taste
2 tablespoons olive oil

For the Dressing:

1/4 cup runny tahini
2 tablespoons olive oil
Juice of 1 lemon 2 to 3 tablespoons
1 teaspoon maple syrup
1/2 teaspoon kosher salt
Black pepper to taste
2 to 4 tablespoons water plus more as needed

For the Salad:

1 bunch lacinato kale de-stemmed and chopped
1/2 small shallot finely sliced
1/2 bunch fresh parsley
1/2 cup chopped walnuts

US Customary - Metric

Instructions

Prep: Preheat the oven to 425F and set 2 baking sheets aside. My baking sheets are nonstick, but if yours are not, line with parchment paper or a silicone baking mat.
Lentils: Place the lentils on a clean kitchen towel and pat dry. Transfer them to a large bowl and add the paprika, garlic powder, olive oil, and salt. Spread the lentils evenly across one of the baking sheets and set aside.
Veggies: Add the butternut squash and cauliflower to the same bowl you used for the lentils and add the garlic powder, rosemary, salt, pepper, and oil. Toss to combine, then spread evenly across the second baking sheet.
Roast: Place the lentils on the top rack of the preheated oven and the veggies in the middle. Bake for 20 minutes, then remove the baking sheets from the oven and give them a quick toss. My lentils were crispy at this point, so I let them cool on the baking sheet. If yours are not crispy, return them to the middle rack of the oven and bake for an additional 5 to 10 minutes. Return the veggies to the top rack of the oven, and bake for an additional 15 to 20 minutes, the veggies have browned edges. Set aside to let cool slightly.
Make the Dressing: Add the tahini, oil, lemon juice, maple syrup, salt, and black pepper to a medium bowl and whisk; the dressing will thicken up. Slowly add 2 tablespoons of water while you continue to whisk the dressing; continue to whisk until the dressing is smooth and resembles a thin pancake batter. If the dressing is too thick, add water in 1 tablespoon increments until it reaches your desired consistency.
Massage the Kale: Add the chopped kale to a large bowl and pour half of the dressing over it. Use clean hands to massage the kale until it has reduced in volume by about half.
Combine: Add the roasted veggies, crispy lentils* , shallot, walnuts, and parsley to the bowl. Pour the remaining dressing over the salad and toss to combine. (*Note: if you are making the salad for meal prep, do not add the lentils and store them separately so they stay crispy)
Serve & Store: Divide between serving plates and enjoy. Store any leftovers in an airtight container in the refrigerator for up to 5 days. If making this recipe in advance, I recommend storing the lentils in a separate container in the fridge and adding just before serving so they stay more crisp.

Notes

Lentils: I recommend using black lentils, beluga lentils, or French/de puy lentils for this recipe as they are a little firmer and will get crispier in the oven. Standard brown/green lentils will also work, but they may need extra cook time in the oven to get crispy. Red lentils are too tender and will not work for this recipe.

Nutrition