Warm Lentil Salad with Maple Tahini

VG - GF - RF
Serving Size:

In the winter there is nothing better than a cozy meal that is both comforting and healthy! This warm lentil salad with roasted root vegetables and maple tahini dressing is the best easy week day meal prep!

Roasted Root Vegetables

  • 1 medium peeled and diced butternut squash
  • 1 sliced delicata squash
  • 4 whole peeled and sliced carrots ( I used rainbow carrots)
  • 2 whole peeled and sliced parsnips
  • 3 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • Chopped fresh rosemary
  • Chopped fresh thyme
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

Warm Lentils

  • 3 cups vegetable broth
  • 1 cup dry green lentils

Maple Tahini Dressing

  • 1/4 cup creamy tahini
  • 2 tbsp maple syrup
  • 1 fresh lemon juiced
  • 2 cloves minced garlic
  • Salt and pepper to taste
  • 1/4 cup water

Serving Suggestion:

Serve warm topped with maple tahini dressing, pomegranate seeds and fresh thyme! 

How To:

  1. Start by preheating your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper, set aside.
  2. Then, to a large mixing bowl, add your diced butternut squash, delicate squash, carrots and parsnips.
  3. Drizzle on your olive oil, maple syrup, rosemary, thyme, salt and pepper. Mix until vegetables are fully coated.
  4. Add vegetables to the lined baking sheet and place in the oven, roast for 35-45 minutes. Cooking time depends on the size of your chopped vegetables.
  5. While vegetables are roasting, add your vegetable broth to a medium size pot and place on high to bring to a boil.
  6. Once broth is boiling, add your dry lentils and stir to combine. Cook for 5 minutes.
  7. When 5 minutes is up, cover the pot and turn off the burner. Let sit for 10-15 minutes.
  8. Next, prepare your maple tahini dressing. To a small mixing bowl add your tahini, maple syrup, lemon juice, minced garlic, salt and pepper. Whisk to combine.
  9. Then, slowly add water about 1 tbsp at a time, whisking in between until you reach your desired consistency. Taste and adjust seasoning as needed.
  10. Once vegetables are done roasting, remove from the oven. Then, drain your lentils.
  11. To a large mixing bowl, add your roasted vegetables and cooked lentils. Stir gently to combine.
  12. Divide evenly amongst bowls (or containers if this is for meal prep!). Then, top with pomegranate seeds and maple tahini dressing.
  13. Serve warm and enjoy! 

a sip

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