Friday, January 31, 2014

In The Kitchen - Roasted Carrot, Lentil & Arugula Salad

I've recently been on a lentil binge and have enjoyed creating different salad combinations with them.  They're a great source of protein and make a wonderfully chewy base for salads.  This version with roasted carrots, arugula, sundried tomatoes, dill and feta is my favorite thus far!

Below are the ingredients I used, but there are endless combinations.  I'd love to hear what ingredients you would combine - please comment!

  • For great tips on cooking the perfect lentils, check out this article from The Kitchn.  They're one of the best cooking blogs on the web!
  • Also, read more about the health benefits of lentils here at Mind Body Green.  

Roasted Carrot, Lentil & Arugula Salad

Recipe by Laura Jolna
Servings:  1

Exact quantities not listed as it's up to your preference.
  • roasted baby carrots
  • green lentils, cooked
  • sundried tomatoes
  • arugula, torn or cut 
  • fresh dill springs
  • feta cheese, crumbled
  • Balsamic Vinegar or Balsamic Vinaigrette dressing*
*  the BEST Balsamic Vinaigrette dressing (in my opinion) is from Cooking Light magazine.  This is my go-to recipe I use almost every time.  Click here to view.

  • To roast baby carrots:  Preheat oven to 425°.  Line a baking sheet with aluminum foil and coat with the olive oil spray.  Arrange baby carrots in a single layer on the baking sheet.  Spray with olive oil spray and/or drizzle with olive oil.   Roast for approx 25 -30 minutes until soft and slightly browned (caramelized). 
  • Toss all ingredients together in a bowl. Drizzle with Balsamic vinegar or Balsamic vinaigrette dressing and toss until lightly coated. Enjoy!
  • I like to tear or chop my arugula as it brings out the peppery flavor more and really enhances the salad.
  • I use "The Godfather" traditional 18 year aged Balsamic vinegar from Ferrari Olive Oil Co.  The quality of balsamic makes all the difference.  

If you have the Paprika recipe app and would like to download the recipe, please email me and I'll send it to you in the correct format.

Buon Appetito!

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