You’re going to want to put tahini dressing on everything after you taste this recipe! The sugars in the carrots come out when they’re roasted, so this recipe is a little sweet, a little peppery, and a little crunchy.

Roasted Carrot and Lentil Salad with Tahini Dressing [Vegan]





For the Salad:

  • 3/4 cup (144 g) red or green lentils, rinsed
  • 8 medium carrots, peeled and halved lengthwise
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (40 g) arugula
  • Sliced almonds, for topping
  • Chopped fresh dill, for garnish (optional)

For the Tahini Dressing:

  • 3 tablespoons (45 g) tahini
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1/2 cup (118 ml) olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 teaspoons pure maple syrup


  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or a silicone baking mat.
  2. Put the lentils in a medium saucepan and cover with about 3 inches (7.5 cm) water. Cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium-low, and simmer until the lentils are tender, 20 to 25 minutes. Once cooked, drain any remaining water and set aside to cool.
  3. Meanwhile, put the carrots on the prepared baking sheet and drizzle with the olive oil. Sprinkle with the paprika, salt, and pepper and stir to coat. Spread out in a single layer and bake for 22 to 24 minutes, stirring halfway through. The carrots should be fork-tender and golden brown.
  4. Combine all the tahini dressing ingredients in a jar with a lid and shake well (or whisk together in a small bowl).
  5. Put the arugula in a serving bowl and top with the lentils, roasted carrots, and sliced almonds, then drizzle with tahini dressing.
  6. Garnish with fresh dill, if desired.

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