This curry roasted vegetable and lentil salad is a great way to use whatever vegetables you are wanting to clean out from the fridge with a savory twist! We have been in quarantine for a few weeks now and avoiding going to the grocery store. I had some vegetables starting to make a turn for the worst and decided to roast them in a hurry curry style!
Mix a little olive oil, salt/pepper, curry powder, and a little chili powder for a kick. Pour over vegetables and roast! Easy!
Vegetables: bell peppers, cherry tomatoes, sweet potatoes, carrots, jalapeno peppers, and leftover roasted beets.
Greens: I used a spring lettuce mix, but any leafy green will due (spinach, kale, arugula).
Herbs: I used cilantro and mint to balance the heat from jalapenos
Add-Ins: I used leftover green lentils for protein, silvered almonds for crunch, and naturally had to toss in my pickled onions!
Dressing: My curry tahini dressing is magnificent with the salad. I built the flavor profile around the dressing. Don’t cheat yourself, treat yourself by making it!
Toss in a bowl and serve!
Savory’s Tips and Tricks
- Cheese is optional, however I like to use feta or goat cheese.
- The salad is diverse and just about any vegetable would go well (Roasted cauliflower, peas, fava beans, etc.).
Pairing Suggestions
Serve it with a flatbread (lavash, pita, or even naan).
Pair it with a dry rose or white wine or even a Lambrusco (light sweet Italian wine)!
Cheers!
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Curry Roasted Vegetable and Lentil Salad
Ingredients
- 4 cups greens spinach, arugula, kale, or mixed greens
- 1-2 cups vegetables carrots, cauliflower, broccoli, bell peppers, cubed/peeled sweet potatoes
- 3 tbsp olive or coconut oil
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika can use regular but I like the smoky taste
- 1/2 cup cooked lentils I used french green lentils
- 1/2 cup roasted beets I had some leftover in fridge (click here for how to roast beets)
- 1/4 cup goat or feta cheese optional
- 1/4 cup pickled onions optional
- 1-2 tbsp mint/cilantro, finely chopped optional
- 3 tbsp curry tahini dressing see recipe
Instructions
- Preheat the oven to 425ºF. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray). Place roasted veggies baking sheet.
- In a small bowl, whisk together 3 tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika. Pour dressing over the veggies and toss to combine. Roast on the center rack for 30 minutes, flipping halfway through.
- Peel the peppers if using. Toss greens in a large salad bowl, roasted veggies, lentils, cheese, herbs, pickled onions, and the dressing.
Notes
- Cook lentils according to package
- Make my curry tahini recipe
- Keep dressing on the side to keep the salad for next day
