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French Lentil + Root Vegetable Salad

This simple salad is a perfect option when you crave hearty winter veggies. Combined with our delicate and peppery Flourist French Lentils, goat cheese, and our new favourite poppy seed dressing, it will quickly be a new kitchen staple. 

French Lentil + Root Vegetable Salad 
2 cups cooked Flourist French Lentils
2 cups carrots, peeled & sliced
2 cups yams, peeled and chopped
1 cup beets, peeled and cubed
2 tbsp olive oil
¼ cup fresh parsley, minced
1/3 cup soft goat cheese, crumbled (optional)

Poppy Seed Dressing 
1/2 cup water 
1/3 cup apple cider vinegar
1/3 cup white onion, minced 
3 tbsp honey 
2 tbsp Dijon mustard 
2 tsp salt 
1 tbsp poppy seeds 
1 1/2 cups vegetable oil {olive or canola}

Heat the oven to 400F. Peel and slice all the vegetables to roughly the same size and arrange on a parchment lined baking tray. Keep the beets separate to avoid discolouring the yams and carrots (use a separate tray if required). Coat all veggies in oil and roast for 35 minutes, or until browning.

While the veggies are roasting, cook the Flourist French Lentils according to package directions, or see our soak and steam method below, which we highly recommend. Once cooked to just al dente, set the Lentils aside and allow to cool.

Prepare the dressing by combining all of the ingredients except for the poppy seeds and oil in a blender. Blend on high and add the poppy seeds. Then, gradually add the oil in a steady stream until it is all added. Stop blending once all the oil is added. Transfer the dressing to clean jar. 

Once cooked, remove the veggies from the oven and allow to cool. Combine with the cooked lentils and toss with the dressing to taste. Start with 1/3 cup and add more as desired. Mix in chopped parsley, reserving a tbsp. for garnish.

Serve with optional crumbled goat cheese and more dressing on the side.

 

4 comments

Shira @ Flourist

Hi Roberta! Generally the recipes we develop for salads will feed 4-6 folks, though that depends on people’s appetites and what roll the recipe is playing in the meal (ie. main course salad vs. side). The dressing is sturdy and will keep in the fridge for months! As for the salad, the veggies are hardy so it will also keep in the fridge for 4-5 days. I hope that helps! Thank you!

Roberta

This looks tasty. Your recipes never give an indication of how many servings they would be. For those of us not feeding a family, how long would this dressing (before being put on the salad)last in the fridge if I made the whole batch?

Jennifer Kerr

And 2 cups dried lentils makes 4.5 cups of cooked for anyone else using this recipe!

Jennifer Kerr

Is 2 cups cooked the same as 2 cups dried? And how many does this serve? Thanks!

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