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Vibrant Citrus-Infused Root Vegetable and Lentil Salad
Elevate your salad game with this vibrant citrus-infused root vegetable and lentil mix. Packed with nutrients and bursting with flavor!
Revitalize your salad repertoire with a dish that marries the earthy sweetness of roasted root vegetables with the zesty tang of citrus and hearty lentils. This salad bursts with color, flavor, and nutrition, making it the perfect centerpiece for any meal. Rich in fiber and plant-based protein, it's an ideal choice for those seeking a satisfying yet nutritious meal.
The combination of roasted parsnips, carrots, and beets serves not only as a feast for the eyes but also as a powerhouse of vitamins and minerals. Paired with protein-rich lentils and a refreshing citrus dressing, this salad provides a balanced meal that's as delicious as it is wholesome. Its unique blend of ingredients offers a fresh perspective on salads, making it a memorable dish that stands out on any table.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Elevate your salad game with this vibrant citrus-infused root vegetable and lentil mix. Packed with nutrients and bursting with flavor!
Ingredients
- • parsnips: 2 medium, peeled and diced
- • carrots: 2 medium, peeled and diced
- • beets: 2 medium, peeled and diced
- • olive oil: 2 tablespoons
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • green lentils: 1 cup, cooked
- • orange: 1, juiced and zested
- • lemon: 1, juiced
- • honey: 1 tablespoon
- • Dijon mustard: 1 tablespoon
- • arugula: 2 cups
- • pistachios: 1/4 cup, shelled and chopped
- • mint leaves: 1/4 cup, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 In a large bowl, toss the diced parsnips, carrots, and beets with olive oil, salt, and black pepper until well coated. Spread the vegetables in a single layer on the prepared baking sheet.
- 3 Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.
- 4 While the vegetables are roasting, whisk together the orange juice, orange zest, lemon juice, honey, and Dijon mustard in a small bowl to create the citrus dressing.
- 5 In a large serving bowl, combine the roasted vegetables, cooked lentils, and arugula. Drizzle with the citrus dressing and toss gently to combine.
- 6 Garnish the salad with chopped pistachios and mint leaves before serving. Adjust seasoning with additional salt and pepper if necessary.
Serving Suggestions
- • For a complete meal, pair this vibrant salad with a side of whole grain bread or quinoa to boost its carbohydrate content and energy-giving potential. To elevate its refreshing qualities, serve it alongside a chilled cucumber and mint-infused water or a light green tea. Garnish generously with additional fresh herbs like dill or parsley for an extra burst of flavor and color. The salad's citrus notes pair beautifully with a sparkling water infused with lime or lemon for a refreshing contrast.
Storage Tips
To store leftovers, transfer the salad to an airtight container and refrigerate for up to 3 days. For optimal freshness, store the dressing separately and add it just before serving to prevent the salad from becoming soggy. If the salad begins to dry out, refresh it with a squeeze of lemon juice before serving.
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