Roasted Carrot and Lentil Salad with Goat Cheese
I’ve been wanting to share this Roasted Carrot and Lentil Salad with you for a while — and now’s the perfect time. It’s a simple, hearty, and flavor-packed dish that’s full of protein, texture, and just the right balance of sweet and salty. And that creamy goat cheese on top? Absolute perfection.
Don’t second-guess adding lentils to your salad — they bring a delicious, earthy bite and make this dish satisfying enough for a full meal. This vegetarian protein salad is also one of my most-requested recipes on my personal chef menu, and for good reason: it’s as easy to make as it is to love.
More reasons to make this.
Every time I prepare it for a client, I get a little jealous — so I often end up making another batch just for myself. The secret? You can meal prep most of it ahead of time. Roast your carrots and cook your lentils in advance; both store beautifully in airtight containers. When you’re ready to eat, assembling everything is quick and effortless.
For the greens, use what you have on hand — pea shoots, arugula, kale, or mixed greens all work beautifully. And of course, don’t skip the goat cheese — its creamy tang ties everything together.
Finish it off with a drizzle of homemade maple mustard dressing — a blend of olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper. The result? A healthy salad recipe that’s bright, nourishing, and easy enough for everyday meals yet elegant enough for guests.
Here is the ingredients list
- Lentils
- Carrots
- Goat Cheese
- Sunflower Seeds
- Kale, Pea Sprouts, Arugula
- Parsley
- Olive Oil
- Champagne Vinegar
- Shallots (optional)
- Maple Syrup
- Dijon Mustard
- Salt + Pepper
Make more delicious salads.
Tip: Keep roasted veggies and lentils prepped in your fridge for effortless lunches and quick dinners all week long!
Healthy eating doesn’t have to be complicated — it’s all about having a few wholesome ingredients ready to go. This Roasted Carrot and Lentil Salad is the perfect example: simple to prepare, packed with plant-based protein, and delicious every single time.
If you make this recipe, I’d love to see your version!
Share your Roasted Carrot and Lentil Salad on Instagram and tag @WhiteSparrowFoodCo — I can’t wait to see how you make it your own!
Roast Carrot + Lentil Salad
- Total Time: 30 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1 cup lentils, cook accordining to package*
- 6-8 carrots, medium diced
- 1 tablespoon olive oil
- salt and pepper
- 1 large handfull or 2 cups pea shoots, kale, arugula or combination
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup sunflower seeds
- 2 tablespoons goat cheese, crumbled
Maple Dijon Dressing
- 1/2 cup olive oil
- 1/4 cup champagne vinegar (or other wine vinegar)
- 1 heaping teaspoon dijon mustard
- 1 teaspoon minced shallots (optional)
- 2 teaspoons real maple syrup
- pinch of each salt and pepper
Instructions
- Preheat your oven to 400F. Arrange the cut carrot pieces on a baking sheet tray. Drizzle with olive oil and a large pinch of salt and pepper. Toss to coat. Roast for 10-12 minutes or until the carrots are slightly browned and cooked through – yet still have a bite to them (so they aren’t mushy).
- To assemble the salad, toss the lentils and carrots together in a bowl. Mix in the greens and parsley. Add to serving bowls or plates. Top with sunflower seeds and goat cheese.
- Add the dressing ingredients to a small container with a tight fitting lid. Shake vigoriously to combine all ingredients together.
- Spoon a few teaspoons over the top of the salad (add more depending on your taste). Enjoy at once.
Notes
When cooking lentils, use 1/2 chicken bone broth and 1/2 water for an extra rich flavor. But I understand if you want to keep it vegetarian to use only water.
If you are cooking the lentils and the carrots at the same time, start the lentils first (they take longer). Let both of them cool for about 20 minutes before assembling the salad.
Pro tip- I like to combine all the lentils and carrots together. Then only take from that what I’m going to eat with the greens, instead of combining everything. It is made for 2-4 people depending on serving sizes. Keep the lentils and carrots in a airtight container in your refrigerator for 3-4 days.
- Prep Time: 10
- Cook Time: 20
- Category: salad
- Method: stove-top
- Cuisine: vegetarian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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