Last updated on February 19th, 2025
Tired of the same old leafy green salads? oday, we’re diving into a vibrant and satisfying dish that proves salads don’t need lettuce to be absolutely delicious. Our Roasted Carrot and Lentil Salad with Feta is a perfect blend of flavors and textures that will tantalize your taste buds and satisfy your craving for non-lettuce veg!
About this Salad
Sweet, caramelized rainbow carrots nestled atop a bed of earthy lentils, all brought together with the tangy kick of feta cheese and the fresh brightness of mint. Mmm!
For this recipe, we’re using French green lentils, also known as Puy lentils. These small, dark green lentils hold their shape wonderfully when cooked, providing a satisfying texture to the salad. They also have a slightly peppery flavor that adds another layer of interest to the dish.
Roasted carrots create a depth of flavor that perfectly complements the earthiness of the lentils. The vinaigrette adds a touch of acidity that balances the sweetness of the carrots and the saltiness of the feta.
- French style blue-green lentils
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Roasted Carrot and Lentil Salad with Feta
Now, let’s get to the recipe!
Soon you’ll be enjoying this colorful, flavorful salad that proves salads don’t need lettuce to be extraordinary.
Ingredients
- 1 pound rainbow carrots, peeled and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1 cup French green lentils
- 3 cups water or vegetable broth
- 3 tablespoons sherry vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
How to Make
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, toss the carrots with 2 tablespoons olive oil, cumin, coriander, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and caramelized, stirring once halfway through.
- While the carrots are roasting, cook the lentils. Rinse the lentils and place them in a medium saucepan with the water or broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender but still holding their shape. Drain any excess liquid.
- In a small bowl, whisk together the sherry vinegar, 1/4 cup olive oil, Dijon mustard, minced garlic, and a pinch of salt and pepper to make the vinaigrette.
- Toss the warm lentils with about two-thirds of the vinaigrette. Taste and adjust seasoning if needed.
- To assemble the salad, spread the dressed lentils on a large platter. Arrange the roasted carrots on top.
- Sprinkle the crumbled feta cheese over the carrots and lentils.
- Drizzle the remaining vinaigrette over the salad.
- Finish by scattering the chopped fresh mint over the top.
Serve warm or at room temperature. and enjoy your delicious and nutritious salad!
When to Eat
Planning your Thanksgiving menu? This salad would be a wonderful addition to your holiday table. Its vibrant colors and flavors provide a refreshing contrast to traditional Thanksgiving fare, and it can be enjoyed by vegetarians and meat-eaters alike.
This salad can be partially prepared in advance. You can roast the carrots and cook the lentils a day ahead, then simply assemble everything when you’re ready to serve. The flavors will meld beautifully, and you’ll have a stress-free, delicious meal ready
Want to Customize?
Here are a few ideas to get you started:
- Swap the feta for goat cheese for a tangier flavor profile
- Add some toasted pine nuts or pumpkin seeds for extra crunch
- Try different herbs like parsley or cilantro in place of the mint
- Include some roasted red onions or shallots for added sweetness and depth
A Stunning Salad
This can be a hearty vegetarian main dish or a standout side for your holiday table. Fits the bill for any salad craving perfectly. Give it a try, and discover for yourself how delicious a lettuce-free salad can be!
PrintRoasted Carrot and Lentil Salad with Feta
Enjoy this colorful, flavorful salad that proves salads don’t need lettuce to be extraordinary.
Ingredients
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, toss the carrots with 2 tablespoons olive oil, cumin, coriander, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and caramelized, stirring once halfway through.
- While the carrots are roasting, cook the lentils. Rinse the lentils and place them in a medium saucepan with the water or broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender but still holding their shape. Drain any excess liquid.
- In a small bowl, whisk together the sherry vinegar, 1/4 cup olive oil, Dijon mustard, minced garlic, and a pinch of salt and pepper to make the vinaigrette.
- Toss the warm lentils with about two-thirds of the vinaigrette. Taste and adjust seasoning if needed.
- To assemble the salad, spread the dressed lentils on a large platter. Arrange the roasted carrots on top.
- Sprinkle the crumbled feta cheese over the carrots and lentils.
- Drizzle the remaining vinaigrette over the salad.
- Finish by scattering the chopped fresh mint over the top.
Instructions
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, toss the carrots with 2 tablespoons olive oil, cumin, coriander, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and caramelized, stirring once halfway through.
- While the carrots are roasting, cook the lentils. Rinse the lentils and place them in a medium saucepan with the water or broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender but still holding their shape. Drain any excess liquid.
- In a small bowl, whisk together the sherry vinegar, 1/4 cup olive oil, Dijon mustard, minced garlic, and a pinch of salt and pepper to make the vinaigrette.
- Toss the warm lentils with about two-thirds of the vinaigrette. Taste and adjust seasoning if needed.
- To assemble the salad, spread the dressed lentils on a large platter. Arrange the roasted carrots on top.
- Sprinkle the crumbled feta cheese over the carrots and lentils.
- Drizzle the remaining vinaigrette over the salad.
- Finish by scattering the chopped fresh mint over the top.
Notes
- Serve warm or at room temperature.
