Print

Roasted Vegetable and Lentil Salad with Pine Nut Cream

Roasted Vegetable and Lentil Salad with Pine Nut Cream
Print Recipe

A vibrant and nutritious Roasted Vegetable and Lentil Salad with a creamy pine nut dressing, combining caramelized seasonal vegetables, hearty lentils, and a luscious coconut pine nut cream. This plant-based, gluten-free dish balances earthiness, creaminess, and freshness, perfect for a wholesome lunch, elegant dinner side, or meal prep.

Ingredients

Scale

Vegetables

  • 1 cup mixed seasonal vegetables (bell peppers, zucchini, carrots, cherry tomatoes)

Lentils

  • 1 cup green or brown lentils

Pine Nut Cream

  • 1/3 cup pine nuts
  • Juice of half a lemon
  • 1 small clove garlic
  • Pinch of salt
  • 1/4 cup olive oil
  • Water (optional, to adjust consistency)

Additional Ingredients

  • 2 tablespoons olive oil (for roasting)
  • 1 clove garlic, minced (for roasting)
  • Salt and pepper, to taste
  • Fresh herbs (parsley or cilantro), chopped for garnish

Instructions

  1. Prepare the Lentils: Rinse green or brown lentils under cold water. In a pot, add 1 cup lentils and 3 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside to cool.
  2. Roast the Vegetables: Preheat oven to 425°F (220°C). Chop vegetables into evenly sized pieces. Toss them with 2 tablespoons olive oil, salt, pepper, and minced garlic. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until caramelized and tender.
  3. Make the Pine Nut Cream: In a food processor, blend 1/3 cup pine nuts, juice of half a lemon, 1 small garlic clove, pinch of salt, and 1/4 cup olive oil until smooth. Add a little water if needed to reach a drizzle-able consistency.
  4. Assemble the Salad: In a large bowl, gently combine the roasted vegetables and cooked lentils. Toss with the pine nut cream until evenly coated. Add chopped fresh parsley or cilantro, and adjust seasoning with salt and pepper as desired.

Notes

  • Use uniform vegetable cuts for even roasting and caramelization.
  • Do not overcook lentils to maintain texture and avoid mushiness.
  • Lightly toast pine nuts before blending to enhance flavor.
  • Adjust pine nut cream thickness by gradually adding water or olive oil for desired consistency.
  • Serve salad at room temperature for best flavor integration, or chilled if preferred.

Nutrition

Keywords: Roasted Vegetable Salad, Lentil Salad, Pine Nut Cream, Plant-Based, Vegan, Gluten Free, Healthy Salad, Meal Prep

Find it online: https://mealsbylina.com/roasted-vegetable-and-lentil-salad-with-pine-nut-cream/