Roasted Carrot, Red Onion and Lentil Salad with Tahini Sauce
Prep time
Cook time
Total time
Recipe type: Salad, Lunch or Dinner
Serves: 2-3
For Dressing:
  • ½ cup tahini
  • ½ cup water
  • ¼ cup maple syrup
  • ⅓ cup apple cider vinegar
  • 1 large garlic clove, peeled
  • 1¼ tsp fine sea salt
For Salad:
  • 1 large red onion, peeled and cut into 8 wedges
  • 5 large carrots, peeled, and sliced into small sticks
  • 2 tbsp neutral oil
  • 1 tsp fine sea salt
  • ½ tsp garlic powder
  • 4 cups baby kale (or baby arugula)
  • 1½ cups cooked French lentils (Drained and rinsed if canned. If cooking from scratch, you'll need about ¾ cup of dry lentils.)
  • Half a small lemon, cut into 4 wedges - for serving
For Dressing:
  1. Put all ingredients in blender, and blend until smooth and creamy. Keep refrigerated while you make the salad.
For Salad:
  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. Spread the onions and carrots between the two baking sheets, then add 1 tablespoon of oil, ½ teaspoon of salt, and ¼ teaspoon of garlic powder to each baking sheet. Toss vegetables to coat with this mixture.
  3. Roast until vegetables are tender and golden, about 30 minutes, tossing occasionally. Allow vegetables to cool slightly.
  4. In a large bowl, toss the baby kale with the lentils and cooked vegetables. Serve with the dressing and lemon wedges on the side. I like to squeeze a bit of lemon juice on the salad right before eating.
Recipe by Tucking In at