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.
Updated
Ingredients
Salad
- 1 1/2 lb baby potatoes, halved (500 g)
- 2 stalks celery, sliced
- 2 carrots, chopped
- 2 Tbsp canola oil (30 mL)
- 2 small cloves garlic, minced
- 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)
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 |
| Sugar | 1.9 g |
| Protein | 5.8 g |
| Potassium | 483 mg |
