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Warm Roasted Potato, Lentil and Tomato Salad with Honey Mustard Vinaigrette
Crispy potatoes and protein-rich lentils are tossed with juicy tomatoes and a sweet-and-savory dressing to create the perfect balance of texture and taste.
Prep:
15 minutes
|
Cook:
30 minutes
4 servings
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Easy
Ingredients
1 cup black French lentils, cooked
4 large yellow or golden potatoes, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil, divided
1 teaspoon fine sea salt, divided
½ teaspoon paprika
½ teaspoon garlic powder, divided
1 pint of cherry tomatoes, halved
½ teaspoon dried oregano
Handful of arugula
1 lemon, juiced
¼ cup fresh chopped parsley
Honey Mustard Vinegrette
1 tablespoon avocado mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon white wine vinegar
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
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1 cup cooked black French lentils (about 200 g)
4 large yellow or golden potatoes, cut into 2.5 cm pieces (about 900 g–1 kg)
60 mL extra-virgin olive oil, divided
5 mL fine sea salt, divided
2.5 mL paprika
2.5 mL garlic powder, divided
1 pint cherry tomatoes, halved (about 300 g)
2.5 mL dried oregano
1 handful arugula (about 30 g)
Juice of 1 lemon (about 30–45 mL)
¼ cup fresh parsley, chopped (about 15 g)
Honey Mustard Vinaigrette
15 mL avocado mayonnaise
15 mL Dijon mustard
5 mL honey
5 mL white wine vinegar
1 mL fine sea salt
1 mL freshly ground black pepper
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat the oven to 400°F.
- If using dry lentils, cook them according to the package directions until al dente. Do not overcook them, or they may become mushy. To save time, opt to use precooked lentils if available.
- Place cubed potatoes in a bowl and toss with 2 tablespoons olive oil, ½/ teaspoon of the salt, paprika, and ¼ teaspoon of the garlic powder.
- Toss to coat evenly.
- Place them on a large baking sheet in a single layer with space between them to ensure even roasting.
- Place halved tomatoes in a separate bowl and toss with 1 tablespoon olive oil, ½2 teaspoon salt, ¼ teaspoon garlic powder, and dried oregano.
- Toss to coat evenly. Place tomatoes on one half of a separate rimmed baking tray. Place the lentils on the other half, in an even layer.
- Place both trays in the oven and roast for about 30 minutes until the potatoes and lentils are crispy, and the tomatoes have burst open. Toss the potatoes after 15 minutes to ensure even crispiness.
- Place the arugula in a bow and toss with 1 tablespoon olive oil, lemon juice, and a pinch of salt.
- Whisk the dressing ingredients together in a small bowl.
- Transfer the arugula to a serving platter. Top with the potatoes, tomatoes, and lentils. Drizzle with the dressing and garnish with fresh chopped parsley.
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Nutritional Info
Storage
Notes
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