Eat veggies

Lentil and Roasted Baby Potato Salad

A spin on a classic recipe, this potato salad comes packed with a protein and fibre boost, thanks to the lentils! This salad is great on its own or alongside your favourite grilled or roasted protein.

Prep Time

Servings

Salad

1 1/2 lb baby potatoes, halved (500 g)

2 stalks celery, sliced (2)

2 carrots, chopped (2)

2 Tbsp canola oil (30 mL)

2 small cloves garlic, minced (2)

1/2 tsp salt (2 mL)

1/4 tsp pepper (1 mL)

1 can (19 oz) lentils, rinsed and drained (540 mL)

Mustard Herb Vinaigrette

3 Tbsp canola oil (45 mL)

3 Tbsp cider vinegar (45 mL)

2 Tbsp chopped fresh parsley (30 mL)

2 tsp Dijon mustard (10 mL)

1/4 tsp salt (1 mL)

1/8 tsp pepper (.5 mL)

Salad

Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
In a large bowl, toss together potatoes, celery and carrots with canola oil, garlic, salt and pepper. Spread onto prepared pan and roast for 25-30 minutes or until golden brown and tender.
Transfer roasted potato mixture into a large bowl and stir in lentils.

Mustard Herb Vinaigrette

In a small bowl or glass jar, whisk or shake together all the vinaigrette ingredients.
Pour vinaigrette over vegetable and lentil mixture. Toss until evenly coated. Serve warm immediately or make ahead and serve chilled. Store covered and refrigerated for up to 3 days.

TIP: The darker the colour of the celery, the more bitter the taste will be.

Ingredients

Salad

1 1/2 lb baby potatoes, halved (500 g)

2 stalks celery, sliced (2)

2 carrots, chopped (2)

2 Tbsp canola oil (30 mL)

2 small cloves garlic, minced (2)

1/2 tsp salt (2 mL)

1/4 tsp pepper (1 mL)

1 can (19 oz) lentils, rinsed and drained (540 mL)

Mustard Herb Vinaigrette

3 Tbsp canola oil (45 mL)

3 Tbsp cider vinegar (45 mL)

2 Tbsp chopped fresh parsley (30 mL)

2 tsp Dijon mustard (10 mL)

1/4 tsp salt (1 mL)

1/8 tsp pepper (.5 mL)

Did you know?

Canola provides habitat to over 2,000 beneficial insects and is an ideal home and food source for honeybees.

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Directions

Salad

Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
In a large bowl, toss together potatoes, celery and carrots with canola oil, garlic, salt and pepper. Spread onto prepared pan and roast for 25-30 minutes or until golden brown and tender.
Transfer roasted potato mixture into a large bowl and stir in lentils.

Mustard Herb Vinaigrette

In a small bowl or glass jar, whisk or shake together all the vinaigrette ingredients.
Pour vinaigrette over vegetable and lentil mixture. Toss until evenly coated. Serve warm immediately or make ahead and serve chilled. Store covered and refrigerated for up to 3 days.

TIP: The darker the colour of the celery, the more bitter the taste will be.

Nutritional Analysis

Calories

207

Total Fat

9.4 g

Saturated Fat

0.7 g

Cholesterol

0 mg

Sodium

822 mg

Carbohydrates

25.8 g

Fiber

4.2 g

Protein

5.8 g

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