the good things in life come in so many forms, ya know, potatoes for example. Hearty Winter Potato and Lentil Salad is a crowd-pleasing dish that you won’t be able to stop eating or making.
not going to lie, the roasted potatoes kind of steal the show. actually, maybe it’s the dressing. idk, but you should totally make Hearty Winter Potato and Lentil Salad and decide. lmk!
i kind of sort of really, totally pride myself in my dressings lol. it’s kind of an art form to me because NO ONE likes a boring salad. a fabulous dressing is always a must to take any salad from A to Z.
ok, so the dressing is actually pretty dang light! it’s just a combination of some hummus, avocado oil, balsamic vinegar, freshly minced garlic and a dash of sea salt.
that’s it! the key is choose a hummus with a lot of flavor in it, so i went with one of my favorites, Trader Joe’s tabbouleh Hummus. it’s honestly amazing but use whatever you want.
take the minced garlic into account too, so if you’re not a huge garlic fan, maybe don’t use a garlic hummus haha.
when it comes to potatoes, you don’t have to use red or gold like i did, but you will want to make sure they’re smaller or cut them into smaller pieces so they cook the same!
you could even use sweet potato if you wanted and cut them into smaller wedges. i got these particular potatoes at Trader Joe’s because they always seem to have great prices.
next time i might use purple potatoes though because the color is so gorgeous and vibrant.
even though it’s usually warm in florida, we have had some cooler weather recently, which does have me craving hearty and warm winter salads like this one.
there’s something about the winter season and potatoes, they just go hand in hand. once it’s colder, i’m constantly craving potatoes.
aromatic basil really adds a fresh component to this salad and so does the tomato actually!
if you don’t have for tomatoes, then you could totally add something else, like maybe cucumber or avocado! also, i added raw cashews for crunch and healthy fats.
the potatoes are roasted at 400 degrees with avocado oil and sea salt….and let me tell ya, they are DIVINE. it’s honestly shocking how many made it to the salad haha.
oh and then you dress the salad when the potatoes are warm and the lentils have slightly cooled down, it’s just perfect.
you could serve this cold no doubt and it would be delicious too. however, i do prefer either room temp or slightly warm! the aromas of the basil paired with the warm potatoes and dressing is a total dream.
are you going to make Hearty Winter Potato and Lentil Salad?!
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Hearty Winter Potato and Lentil SaladCourse: Lunch & Dinner, Main Dishes, SaladsDifficulty: Easy
2 tbsp avocado oil
1/2 tsp sea salt or to taste
6 cups gold potatoes halved
3 medium tomatoes cut into small pieces
2 cups cooked green lentils (just under a cup uncooked)
1 cup raw cashews (roasted is fine too)
handful of freshly sliced basil
2 tbsp balsamic vinegar
3 tbsp avocado oil
1/4 cup hummus of your choice (see text for mine)
1 tsp finely minced garlic (used canned from trader joe’s)
sea salt to taste
- preheat the oven to 400 degrees and cook lentils on the stove top in water according to package directions.
- coat the potatoes in avocado oil and mix in the sea salt.
- bake at 400 degrees for 30 minutes.
- add to a large mixing bowl with the lentils once they cool down along with the cashews and tomatoes.
- whisk the dressing ingredients together, pour over the salad and mix until everything is evenly coated. store in the fridge in an airtight container and enjoy!