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  • Writer's pictureHeather

Spicy Roasted Carrot Salad with Lentils & Tahini Dressing

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roasted veggies and tahini salad

You can't go wrong with roasted veggies and lentils atop a bed of greens and drizzled with a creamy tahini dressing.

Prep Time: 10 min

Cook time: 20 min

Servings: 2 mains or 4 side salads



  • 3/4 cup brown or green lentils (dry or canned)

  • 7-8 medium carrots halved lengthwise

  • 1 tsp olive oil

  • 1/2 tsp sea salt

  • 1/2 tsp pepper

  • 1/2 tsp cayenne pepper to taste

  • 1/2 tsp sumac

  • 2 cup mild greens

Tahini dressing

  • 3 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp tahini

  • 1 tsp dijon mustard

  • 1/4 tsp maple syrup or honey

  • 1/4 tsp sea salt to taste

  • 1 clove garlic minced


Tahini dressing

  1. Place all of the ingredients into a small bowl and mix until fully combined. Set aside. Keep leftovers in a sealed container in the refrigerator for up to three days.


  1. If using dry lentils, rinse and place into a medium pot. Cover with water, bring to a boil, then reduce and simmer covered, for 20-25 minutes. Strain any remaining water and stir in a sprinkle of salt. If using canned lentils, rinse and set aside. While the lentils are doing their thing, roast the carrots.

  2. Preheat the oven to 375F. Toss the carrots with the oil and spices and spread onto a baking sheet. Cook for 10-15 minutes, or until they are softened and browned.

  3. Divide your greens between two dinner plates (or four small), add the carrots and finish by drizzling the dressing over top.

Zhuzh it up!

  • Mix up your veggies! We added beets to ours. This would be great with any root veggies, squash or pumpkin.

  • Sumac should be easy to find at a spice shop or online, but if you need to, you can substitute lemon zest or lemon pepper seasoning.

This amazing recipe was written by Alexandra Daum. Find it on


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