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French Lentil and Roasted Vegetable Salad
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5 from 4 votes

French Lentil & Roasted Vegetable Salad

This vegan french lentil & roasted vegetable salad with creamy tahini dressing has four delectable layers. A bed of baby arugula is topped with protein-packed french lentils, roasted delicata squash and other savory veggies are strewn about the greens, and the most delightfully creamy tahini dressing is drizzled over top. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4

Ingredients

For the Lentils

  • 1 cup french lentils
  • 2 cups water

For the Roasted Vegetables

  • 1 medium delicata squash
  • 3 roma tomatoes, cut into eighths
  • 2 portobello mushroom caps, gills removed and cut into 1-inch pieces
  • 2 leeks, washed, halved lengthwise, and thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • black pepper

To Assemble

  • 8 cups arugula
  • 1 batch Creamy Tahini Vinaigrette (see recipe below)

Instructions

For the lentils

  • Thoroughly rinse the lentils.
  • Add the lentils and water to a medium saucepan over medium-high heat. Bring to a rapid simmer, reduce heat, and simmer uncovered for 20-30 minutes (mine usually take 20 minutes). If needed, add in more water to ensure that the lentils are slightly covered by the water throughout cooking. They're done once they've become tender but not mushy.
  • Once the lentils have finished cooking, strain off any excess water, transfer to a bowl, and let cool.

For the Roasted Vegetables

  • While the lentils are cooking, preheat your oven to 400 degrees Fahrenheit.
  • Slice the ends off of the delicata squash and cut it in half lengthwise. Use a spoon to scoop our the seeds and discard them. Leaving the skin on, slice the squash into 1/2-inch-thick pieces.
  • Line a baking pan with parchment paper. Spread the squash, tomatoes, mushrooms, and leeks out across the pan. Drizzle with the olive oil, and sprinkle with salt and pepper.
  • Roast the vegetables for 30-35 minutes, tossing halfway through.

To Assemble

  • Spread out a bed of 2 cups of arugula on a plate. Top with a 1/2 cup of the cooked lentils, 1/4 of the roasted vegetables, and a drizzle of tahini dressing.
  • This recipe makes 4 servings. If you have leftovers, store each part (i.e., lentils, vegetables, arugula, dressing) within its own container and refrigerate.