Ingredients
SALAD
- 1 1/2 pounds (680 g) carrots, peeled and sliced into 1⁄2-inch (1.3-cm) rounds
- 2 tablespoons neutral vegetable oil
- 1 tablespoon maple syrup
- 1 1/2 teaspoons ground cumin
- Coarse salt and freshly ground black pepper
- 1 cup (200 g) dried beluga or French green lentils, or 2 (15-oz, or 425-g) cans lentils, drained and rinsed
- 1⁄2 red onion, finely chopped
- 2 cups (60 g) firmly packed baby arugula, mizuna, or baby kale
- 1⁄3 cup (13 g) chopped fresh mint leaves
DRESSING
- 3 tablespoons olive oil
- 1 clove garlic, pressed or finely grated
- 1 teaspoon minced or finely grated ginger
- 1 teaspoon garam masala
- 2 tablespoons apple cider vinegar
- 1⁄2 teaspoon salt
- Freshly ground black pepper
OPTIONAL TOPPINGS
- Pomegranate molasses; toasted pumpkin seeds, sunflower seeds, or pine nuts
Instructions
To make the salad
- Preheatthe oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated.
- Transfer to the lined baking sheet, spreading them in a single layer (you may need a second baking sheet).
- Season generously with coarse salt and pepper. Bake for about 40 minutes, until the carrots are fork-tender and browning.
- Meanwhile, cook the lentils. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
- Put the carrots and lentils in a large bowl and let cool for 10 minutes. Add the onion, arugula, and mint.
- To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
- Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired.
- Drizzle with about 1 tablespoon pomegranate molasses, and offer the toasted seeds on the side.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baked
- Cuisine: Indian
- Diet: Vegan