Warm Veg and Lentil Salad

by Collette White | 16 June, 2020

Good Afternoon friends! I hope this finds you all well. If you are anything like me, you’ll love gorgeous big salads that fill you up and make your insides smile. In these cooler months though, especially here in Tasmania, we don’t have a lot of big salad meals and lean more towards slow cooker and soup meals. This recipe I am sharing with you today is more like a warming Winter salad. I truly think you will love it. Ridiculously delicious, super easy to make and your body will thank you for eating it! I hope you love it as much as my family does, I would love to hear from you when you make it! 

Ingredients

4 x medium – large beetroot

1 x medium – large sweet potato

4 x large carrots

3 cloves garlic – crushed

1 tblspn oil of choice

extra good pinch salt and pepper

1/3 cup honey

2 tblspns wholegrain mustard *

1 tblspn apple cider vinegar

1 tspn paprika

2 x 425g tins lentils – drained and rinsed well

½ large bunch kale – roughly shredded

½ cup pepitas

 

Method

Preheat oven to 190c and line a large baking dish with baking paper and set aside.

Cut the beetroot, carrot and sweet potato into chunks approximately 2-3cm in size.

Place the prepared vegetables into the dish and drizzle / sprinkle with the garlic, oil, salt and pepper. Bake in preheated oven for 40-50 minutes – or until vegetables are cooked well (don’t overcook them).

Meanwhile make the dressing. Place the honey, mustard, apple cider vinegar and paprika into a glass bowl and whisk well with a fork to thoroughly combine. Set aside.

Once the vegetables are cooked, remove the dish from the oven and allow to cool for 15-20 minutes before transferring them into a large serving bowl.

Place all the ingredients into the serving bowl with the roasted vegetables, including the dressing and mix gently but thoroughly.

Serve and enjoy!

Serves 4-6

Notes

  • You can use any wholegrain mustard you wish, I used this gorgeous Fermented Mustard with Fire Tonic which I get here (not sponsored, I just like it!)
  • Leftovers are perfect for lunches the next day
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,