This huge roasted carrot salad features some of my favorite ingredients including garam masala lentils, goat cheese, walnuts, and a zippy coconut dressing. Great for lunches!
1bunch, about a pound carrots, peeled and cut into matchsticks
1tablespoonolive oil
½teaspooncayenne
½teaspoonkosher salt
4-6ouncesgoat cheese
½cupwalnuts, toasted
1small cucumber chopped
5ouncesmixed greens
Coconut dressing:
114 ounce can coconut milk
½lime, juice only
1clovegarlic
½cupfresh cilantro, lightly packed
¼teaspoonSalt
Instructions
For dressing:
Add coconut milk, garlic, cilantro, lime juice, and salt to a blender or food processor and blend until mostly smooth and the dressing is a light green color. Set aside.
For lentils:
Rinse lentils well and remove any debris in the lentils. Then add to a pot of boiling water (4 cups of water). Turn heat down to low and simmer lentils for 18-20 minutes until they are tender, but not mushy. Then drain lentils in a mesh strainer and add back to the pot with a drizzle of olive oil, garam masala, and a pinch of salt. Leave the lentils uncovered to cool.
For carrots:
Preheat oven to 400˚F. Peel carrots and cut into matchsticks. Add to a baking sheet (lined with parchment for easier cleanup). Drizzle with olive oil and season with cayenne pepper and salt.
Roast the carrots at 400˚F until they are tender and blistered in spots, about 18 minutes. Let cool before adding to the salad.
To finish the salad:
Add greens to a large bowl and top with diced cucumbers, walnuts, goat cheese, carrots, and lentils. Drizzle with coconut dressing and garnish with carrot tops if you have any from the carrots!
Leftover salad will keep well in the fridge for 4-5 days if it is undressed. Dressed salad will only keep for 1-2 days.