This vibrant Roasted Carrot and Lentil Salad is a flavorful, nutritious winter dish made with spiced shallots, hearty French lentils, sweet dates, briny olives, and crunchy toasted almonds. Serve everything over a generous smear of hummus and finish with fresh mint and flaky sea salt. This dish is a perfect balance of sweet, salty, and savory—ideal as a healthy main or side.
Why You’ll Love This Salad
Roasted vegetable salads are a cozy, fiber-packed way to stay nourished during colder months. This one, in particular, is satisfying and protein-rich, especially with a base of creamy hummus. It also works beautifully as part of your weekly meal prep. Enjoy it warm or cold!
If hummus isn’t your favorite, feel free to swap in salted Greek yogurt or a tangy tzatziki.
Ingredients Overview
For the Roasted Carrots:
- 3 large carrots, sliced into thick coins
- 1 large shallot, thinly sliced
- 2 tbsp olive oil
- 1 tsp maple syrup (or honey)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
For the Lentil Salad:
- 1 cup dry French (Puy) lentils
- Kosher salt
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3-4 Medjool dates, pitted and finely chopped
- 1/4 cup Castelvetrano olives, chopped
- 1/4 cup salted roasted almonds, chopped (optional)
- 1/4 cup flat-leaf parsley, finely chopped
- 2 tbsp fresh mint, chopped
To Serve:
- Hummus (store-bought or homemade)
- Extra olive oil
- Flaky sea salt
Cooking French Lentils
To avoid mushy lentils, rinse them thoroughly and pick out any debris. Boil 3-4 cups of salted water, add lentils, and reduce to a gentle simmer. Cover and cook for 20-25 minutes until tender but still firm. Drain excess water. If overcooked, rinse immediately with cold water to preserve texture.
Instructions
- Roast the Carrots: Preheat the oven to 400°F. Toss carrots and shallots with olive oil, maple syrup, and spices. Spread on a sheet pan and roast for 25-30 minutes, flipping halfway, until caramelized.
- Cook the Lentils: Simmer lentils in salted water for 20-25 minutes until just tender. Drain and let cool slightly.
- Make the Lentil Salad: Combine the warm lentils with dates, olives, almonds, vinegar, Dijon mustard, herbs, and olive oil. Season with salt to taste.
- Assemble the Salad: Spread hummus onto a serving plate. Top with warm roasted carrots and lentil salad. Drizzle with olive oil, sprinkle with sea salt, and garnish with more mint if desired.
Serving Suggestions
Perfect on its own or as a side to grilled proteins. Also great for lunch meal prep!
More Dinner Salads to Try:
- Roasted Cauliflower and Fregola Salad
- Spiced Lentil Lettuce Wraps
- Crispy Potato Caesar Salad
- Roasted Beet Salad with Citrus and Avocado