Warm Lentil and Roasted Carrot Salad with Fig Vinaigrette and Garlic Bread

This warm lentil and roasted carrot salad is a celebration of textures and flavors. Crispy golden lentils and tender roasted carrots are tossed in a luxurious fig vinaigrette that strikes the perfect balance between sweet and tangy. Marinated cucumbers add a refreshing crunch, while peppery arugula, creamy feta and fresh herbs bring it all together.

Serve this hearty salad with slices of buttery garlic bread for a satisfying meal that proves salads can absolutely steal the dinner spotlight. Ready in just 35 minutes, it’s an easy weeknight win.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Halve, peel and mince the shallot. Peel, trim and dice carrots into ¼-inch pieces. Drain and rinse lentils. Trim cucumbers, halve lengthwise, then slice into ¼-inch half-moons. Peel and mince garlic. Finely chop parsley. Place shallot in a small bowl with enough cold water to cover; set aside to soak.
2. On a baking sheet, toss carrots and lentils with a drizzle of cooking oil, salt and pepper. Roast on top rack until carrots are tender and lentils are crisp, 15-20 minutes. (For 4 servings, divide between two sheets; roast carrots on middle rack and lentils on top rack.)
3. Meanwhile, in a large bowl, whisk together fig jam, Dijon mustard, white wine vinegar, olive oil, salt and pepper. Add sliced cucumbers and toss to coat; set aside to marinate.
4. When carrots and lentils have about 5 minutes left, halve the baguette lengthwise. In a medium microwave-safe bowl, combine butter and garlic to taste. Microwave until butter softens, 15-30 seconds. Stir in half the parsley; season with salt and pepper. Toast baguette until golden, then spread cut sides with garlic parsley butter. Cut each half crosswise on a diagonal.
5. To the bowl with cucumbers, add roasted carrots and lentils, arugula, drained shallot, feta and remaining parsley. Toss gently to combine. Season with salt and pepper to taste.
6. Divide salad among shallow bowls and serve with garlic bread on the side.

Recipe Tips

FAQ

Can I use a different type of lentil?

Yes, but cooking times may vary. Brown or green lentils work well; avoid red lentils as they become mushy.

How do I store leftovers?

Store salad and garlic bread separately in airtight containers in the refrigerator for up to 2 days. Reheat the bread in a toaster or oven.

Can I make this salad vegan?

Absolutely! Omit the feta cheese and use a plant-based butter or oil for the garlic bread.