Description
Roasted Vegetable and Lentil Salad with Pine Nut Cream is a wholesome and vibrant dish combining hearty lentils, tender roasted seasonal vegetables, and a smooth, creamy pine nut sauce. This nutritious salad is rich in plant-based proteins, fiber, and healthy fats, making it perfect for a light lunch or comforting dinner. Easily customizable and excellent for meal prep, it offers a delicious balance of textures and flavors with fresh herbs and a bright lemony finish.
Ingredients
Scale
Lentils
- 1 cup green or brown lentils
- Salt, for cooking lentils and seasoning
Roasted Vegetables
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 2 carrots, chopped
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Pine Nut Cream
- 1/3 cup pine nuts (lightly toasted)
- 1 clove garlic
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt, a pinch
- Water, 1 tablespoon (optional, to adjust consistency)
Garnishes and Fresh Herbs
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- Prepare the Lentils: Rinse lentils thoroughly under cold water. Place them in a pot with salted water and simmer until tender but still holding their shape, about 20-25 minutes. Drain and set aside to cool.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Chop the vegetables into bite-sized pieces, toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through until golden and tender.
- Make the Pine Nut Cream: In a food processor, blend toasted pine nuts, garlic, lemon juice, olive oil, and a pinch of salt until smooth and creamy. Add water or more olive oil gradually if the mixture is too thick, blending to achieve desired consistency.
- Assemble the Salad: In a large bowl, combine the cooled lentils and roasted vegetables. Pour the pine nut cream over and gently toss to coat everything evenly. Sprinkle with chopped fresh herbs for a bright, fresh finish.
Notes
- Cook lentils evenly to prevent them from becoming mushy and losing shape.
- Cut vegetables into similar sizes for uniform roasting and caramelization.
- Lightly toast pine nuts before blending to enhance their nutty flavor.
- Adjust the thickness of the pine nut cream by adding liquid gradually.
- Allow the salad to rest for 10 minutes before serving to meld flavors.
- Swap pine nuts with cashews or almonds if preferred.
- Customize veggies seasonally or by preference, such as sweet potatoes or broccoli.
- Optionally add fresh greens like spinach or arugula for extra freshness.
- Add chili flakes or jalapeño for a spicy kick in the pine nut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: roasted vegetable salad, lentil salad, pine nut cream, vegan salad, gluten free salad, healthy lunch, plant-based protein
