A warm roasted carrot, lentil and quinoa salad with arugula and a simple maple Dijon vinaigrette. This delicious hearty salad is naturally vegan, gluten-free and nut-free.
This is the ultimate filling and nutritious salad to transition between seasons. It’s warm and hearty, making it perfect for winter, yet packed with fresh vegetables and a zesty vinaigrette. You can serve it as a side salad or as a filling main dish thanks to it’s nourishing combination of protein, carbs, fats and vegetables.
I love to serve this salad with roasted carrots, but it’s also delicious with roasted cauliflower or broccoli (or a combination or all three).
This recipe is lightly inspired by my Lentil Quinoa Salad with Nutritional Yeast Dressing. Just like that recipe, this salad is great for meal prep! Simply prepare the roasted carrots, quinoa and vinaigrette. Combine the cooked quinoa, vinaigrette and lentils. Let it cool and store the salad in the fridge for up to 4 days. When ready to eat, serve it with the arugula and toppings of choice!
What you need: Quinoa, canned lentils, carrots, arugula, olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, garlic, salt and toppings of choice.
Start by roasting the carrots or other vegetables of choice. While the vegetables are cooking, you can cook the quinoa and prepare the vinaigrette. Simply combine the olive oil, apple cider vinegar, lemon juice, maple, Dijon, garlic and salt in a jar. Add the canned lentils and vinaigrette to the cooked quinoa and stir it all together.
Serve the quinoa and lentil mixture with fresh arugula (or other leafy greens of choice), the roasted vegetables and other toppings of choice.
If you make this warm roasted carrot, lentil & quinoa salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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