Warm Carrot Lentil Salad

Vegetables

8 carrots, peeled and sliced on an angle

1 medium onion, sweet, chopped

1 tbsp olive oil

6 scallions, green tops only, chopped

2 cups lentils, canned, drained and rinsed

1 cucumber, chopped

¼ cup pepitas, raw (pumpkin seeds)

1 cup parsley, chopped

salt, to taste

pepper, to taste

Simple Dressing

3 tbsp red wine vinegar

¼ cup olive oil

1 tsp Dijon mustard

salt, to taste

pepper, to taste

Vegetable Prep

Preheat oven to 375° F and line baking sheet with
parchment paper.

Peel and slice carrots and chop onion and scallions.

Vegetable Make

Toss carrots and onion with olive oil, season with salt and
pepper. Roast in the oven until just softened - about 15-20
minutes [pushing around the pan a few times during
cooking].

While vegetables are roasting, add the rest of the
ingredients to a medium bowl.

Add warm carrots and onions right from the oven to the
bowl and toss with the dressing below.

NOTES: Feel free to add brown rice or quinoa!

Dressing Make

Add ingredients to a mason jar with a lid and shake
vigorously to combine.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 391

% Daily Value *
Total Fat 21.5g34%

Saturated Fat 3.1g16%

Trans Fat 0.0g
Cholesterol 0mg
Sodium 137mg6%
Potassium 1099mg32%
Total Carbohydrate 37g13%

Dietary Fiber 14g57%

Sugars 10g
Protein 14g29%

Calcium 11%
Iron 32%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Warm Carrot Lentil Salad