A powerhouse salad that is full of colour, protein, and is so simple to make!
Meet my colourful little lunch! This heirloom carrot & lentil salad was supposed to be a dinner side dish but I couldn’t wait to eat it! I mean just look at these beauties! These carrots are so tasty and full of colour that I couldn’t resist buying them. They are basically one of my favourite fall foods as you have probably already guessed. I know, I know, I have a thing for carrots and the colour orange. Maybe tomorrow I will make carrot cake. HAHA!
Yes, it’s true there are no leafy greens in this Heirloom Carrot & Lentil Salad, but that’s okay because the dressing is GREEN and you will be amazed at how healthy it is! This salad is a nutritional powerhouse full of carrots, lentils, and herbs, lots and lots of herbs. We are talking lots of parsley and oregano. Both of these herbs have different and amazing health properties that we will talk about another time. But in the meantime you need to try this salad!
This Heirloom Carrot & Lentil Salad is…
High in protein
Full of antioxidants
High in lutein and lycopene to help maintain good eyesight and night vision.
Full of fiber to help with weight control
What makes carrots so amazing? Well for starters they are one of the most popular and versatile vegetables in the world! You can eat them raw, cooked, or juiced and they can be found in shades of purple, orange, yellow, white, and red. Carrots get their colour from antioxidants called carotenoids. Orange carrots contain beta-carotene and the eye-healthy antioxidants lutein and lycopene and purple carrots contain extra pigment that may benefit diseases such as arthritis and heart disease. And let’s not forget how important lutein and lycopene is for the eyes, skin, and nails! So not only do they contain beta-carotene but silica as well, making your skin and nails healthy, healthy, HEALTHY!
- 1 cup lentils, (canned or cooked)
- 6 heirloom carrots, cut in half lengthwise
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
- 1/2 cup herbed dressing
- 1/4 cup parsley, chopped
- 1/4 cup goat cheese, (optional)
Preheat oven to 400 degrees F.
Meanwhile arrange carrots and red onion on a prepared pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat.
Roast until carrots are tender, about 25 to 30 minutes.
Reserve 2 tablespoons of herbed dressing and toss with lentils in a large bowl.
Stir in carrots and red onion.
Arrange vegetables on a platter and drizzle with dressing.
Top with parsley and goat cheese.
Serving size: 1
Calories 253 / Fat 15g / Carbs 21g / Protein 9.7g / Fiber 6g / Sodium 312mg / Sugars 4g