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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.
Looking for a hearty lunch or dinner that’s as satisfying as it is flavorful? This Crispy Lentil Salad has you covered! Crispy lentils, roasted fall vegetables, and kale are tossed in a lemon tahini dressing for a veggie-filled, crunchy meal that will fill you up.
Table of Contents
All About This Warm Fall Salad
The words “lentils” and “crispy” don’t get together too often, but when they do, look out! Crispy lentils pack some serious crunch and have the added benefit of plant-based protein and fiber.
Light, airy, and crispy black lentils are the star of this Kale Salad with Roasted Lentils. They’re combined with roasted butternut squash and cauliflower, shaved shallots, walnuts, parsley, and chopped kale, then tossed in a simple lemon tahini dressing. It’s a simple yet hearty meal with an array of textures and flavors that will excite your taste buds.
Enjoy it around the holidays or anytime you’re craving a warm salad that’s anything but boring. No one can resist the crunch!
Ingredients for Lentil Salad
This salad is packed with fantastic textures and flavors, all thanks to a mix of fresh and pantry staple ingredients. Here are the key ingredients you’ll need:
- Black or French Lentils: black, beluga, or French/du Puy lentils are the only way to go for this recipe. All 3 varieties are firm and tender when cooked, which helps them crisp up perfectly in the oven. Remember to boil the lentils ahead of time (I like to use my Instant Pot) or opt for canned lentils to get this salad on the table even faster.
- Vegetables: roasted butternut squash and cauliflower florets are the two starring veggies in this vegan fall salad. They take the same amount of time to roast in the oven, and both have comforting buttery flavors. If you’d like to mix things up, head to the Variations below for more veggie options.
- Herbs and Seasonings: fall and winter salads need to be comforting, which is why the vegetables and lentils are seasoned with fresh rosemary, paprika, and garlic powder before they head into the oven.
- Tahini Dressing: this dressing is a lot like my 3-Ingredient Tahini Dressing, but adds olive oil for extra body and maple syrup for a comforting sweetness.
- Kale: the hearty leafy greens that bulk up this salad! Lacinato kale is my favorite, but curly kale works just as well.
- Walnuts: opt for unsalted walnuts (roasted or unroasted). Pecans, almonds, or pumpkin seeds would be just as delicious here.
How to Make a Crispy Lentil Salad
- Toss the lentils with the paprika, garlic powder, olive oil, and salt. Spread them on a baking sheet.
- Toss the butternut squash and cauliflower with the garlic powder, rosemary, salt, pepper, and oil until coated. Spread them evenly on a second baking sheet.
- Roast the lentils and vegetables in the oven until the lentils are crispy and the vegetables have browned edges. Set both aside to cool.
- Whisk the tahini, oil, lemon juice, maple syrup, salt, and black pepper together in a medium bowl. Slowly drizzle in the water while whisking until the dressing is smooth and pourable.
- Add the kale to a large bowl and use your hands to massage the leaves with half of the dressing. Add the roasted veggies, crispy lentils, shallot, walnuts, and parsley to the bowl, then pour the remaining dressing over top. Toss to combine.
- Serve the salad right away or chill it in the fridge for later.
Caitlin’s Cooking Tips
- How to make the crispiest lentils: First, start with al dente lentils (cooked but with a firm bite). Lentils that are boiled too long will be very soft and will lose their shape when roasted in the oven. Before roasting, pat the lentils dry with paper towels to remove as much excess moisture as possible. After roasting, set them aside to cool on the baking sheet to help them dry out further.
- Roast with care: Make sure the veggies aren’t overcrowded on the sheet pan, or else they will steam. Also, always roast the lentils on the top rack in the oven to give them lots of time to dry out and become crispy without overcooking.
- Make a double batch of crispy lentils: These roasted lentils come in handy when you need a fiber- and protein-rich snack, salad topper, or soup garnish!
Serving Suggestions
This warm and hearty salad makes for a tasty side dish or filling lunch during fall and winter. You can serve it by itself if all you want is a simple meal to tide you over for a few hours. Or, if you’d prefer to serve it as a side, pair it with more outstanding seasonal meals, like this Pumpkin Risotto or this Butternut Squash Gnocchi. It even fits in well on your vegan Thanksgiving menu!
If you’re looking for more warm salads to enjoy this fall, you’ll also love this Roasted Butternut Squash Salad, this Fall Farro Salad with Butternut Squash & Brussels Sprouts, and this Pumpkin Cous Cous Salad!
How to Store Leftover Lentil Kale Salad
This kale and lentil salad is best eaten within an hour or two of being assembled. As it sits, the lentils and walnuts will absorb the dressing and become soggy – if you plan on making this salad ahead of time, store them separately and combine at the last minute! If you do end up with leftovers, keep them in an airtight container in the refrigerator for up to 5 days.
Want to make this salad for meal prep? Roast the lentils and vegetables, whisk the dressing, and massage the kale with half the dressing. Store the veggies, kale, lentils, and extra dressing in separate containers in the fridge for up to 3 days, then assemble right before serving.
Substitutions and Variations
- Nut-Free Option: Use pumpkin seeds or sunflower seeds instead of walnuts.
- Butternut Squash Substitutes: If butternut squash is unavailable or out of season, make this salad with roasted acorn squash, kabocha squash, honeynut squash, or sweet potatoes instead.
- Optional Add-Ins: Serve the salad over cooked grains, like quinoa, brown rice, or farro, for a heartier meal; swap the shallot for pickled red onions for a briny bite; or add 1/4 cup of dried cranberries for a seasonal twist.
- Salad Dressing Swap: Dress this salad in my Cider Dressing for a tangier flavor.
Recipe FAQs
No, red lentils are way too soft to be roasted. They’re much better off being used in this Creamy Coconut & Red Lentil Curry or this Feel-Good Red Lentil Soup.
I personally prefer to make this with fresh butternut squash and cauliflower, but their frozen alternatives will work if that’s what you have on hand. Do not thaw the vegetables before tossing them in the seasonings and roasting them in the oven, or else they’ll be soggy.
When roasted on the top rack in a 425ºF oven, black lentils take approximately 20 minutes to crisp up.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Crispy Lentil Salad
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
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.
Recipe 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.
This is one of our favorite salads of late. Wonderfully autumnal and so hearty! The tahini dressing is a real stand out. 🌈
So happy you enjoyed!
This was so, SO good!!
So happy to hear that, Kristina!
This turned out so so good! I used canned chick peas instead of lentils because that’s what I had on hand. I would like to try the original recipe soon, but the substitution worked well!
So happy you enjoyed, chickpeas sounds great!