Up until a few weeks ago, I was convinced that I had a mild aversion to cooked carrots. That was until we roasted some over the holidays, very simply with some oil, garlic powder and salt, and I realized that they’re actually crazy delicious. You’ve probably known this all along, of course. I’m still not sure I can learn to love puréed carrot soup, but I’m definitely going to try to make up for lost time on the roasted carrot front – please don’t be mad if you notice them showing up around here quite a bit. I especially love them served with bright, fresh herbs, like the mint I’ve included here, and a creamy sauce or dressing.
This kind of salad has become my go-to when I’m not sure what I’m in the mood to eat. It covers all the bases on both the flavour and nutrition front, and keeps well for lunch the next day. I often rely on chickpeas a little too heavily when planning meals, and am making a point of trying to eat a bigger variety of legumes. For this recipe, I used organic French lentils, grown here in Canada, and cooked them from scratch after soaking them overnight in the fridge. You can definitely use canned lentils, but I try to cook them from scratch when I can, as they don’t take long at all – even if you don’t soak them first. I like to serve this salad warm or at room temperature, but it would also be tasty served cold as a packed lunch.
- 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
- 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
- Put all ingredients in blender, and blend until smooth and creamy. Keep refrigerated while you make the salad.
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- 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.
- Roast until vegetables are tender and golden, about 30 minutes, tossing occasionally. Allow vegetables to cool slightly.
- 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.