Packed with protein and ideal for spring, this asparagus French green lentil salad serves as a delightful side dish, main course, or spring potluck recipe, perfect for Easter celebrations.
If you’re in search of another salad choice for Spring or Easter dinner — take a look at my Warm Spring Salad.
@ohsheglows on Instagram and tag #ohsheglows so we can all check it out!
If mustard dressings aren’t your favorite, I suggest making the Creamy Avocado-Potato Salad recipe from my first book, The Oh She Glows Cookbook (p.107). It’s received wonderful reviews and is also great for spring.
Enjoy your weekend, everyone!
**Roasted Potato and Asparagus Lentil Salad with a Zesty Mustard-Lemon Dressing: A Wholesome and Flavorful Treat**
When it comes to preparing a nutritious, fulfilling, and rich meal, few dishes can compare to the adaptability and taste of a well-made salad. One dish that has been rising in popularity thanks to its blend of lively flavors, textures, and health advantages is the **Roasted Potato and Asparagus Lentil Salad with a Zesty Mustard-Lemon Dressing**. This salad is not only visually striking but also provides a pleasing contrast of substantial components and refreshing zest, making it an ideal choice for a light lunch, dinner, or as a side at a gathering.
### Why This Salad Is Exceptional
This salad uniquely combines a variety of ingredients that are both healthy and tasty. The mix of roasted potatoes, asparagus, and lentils creates a satisfying foundation, while the mustard-lemon dressing introduces a zesty flair that harmonizes everything. Let’s examine the essential elements of this dish and discover why it’s a must-try for anyone aiming to enhance their salad repertoire.
### Essential Ingredients and Their Advantages
#### 1. **Roasted Potatoes**
Potatoes are a fundamental component in many diets globally, and for good reason. They are high in complex carbohydrates, providing a steady energy source, along with vital vitamins and minerals like vitamin C, potassium, and vitamin B6. Roasting the potatoes results in a crispy outer layer and a soft, fluffy inside, contributing both texture and flavor to the salad. For this recipe, baby or fingerling potatoes are ideal, as they cook quickly and have a naturally rich flavor.
#### 2. **Asparagus**
Asparagus is a nutrient-rich vegetable that is low in calories yet high in fiber, vitamins (notably vitamins K, A, and C), and antioxidants. Its mildly earthy and grassy flavor complements the roasted potatoes wonderfully. When roasted, asparagus achieves a tender yet crisp consistency that provides an enjoyable contrast to the salad. Furthermore, asparagus is recognized for its anti-inflammatory benefits and its support for digestive health.
#### 3. **Lentils**
Lentils are a tremendous source of plant-based protein and fiber, making them a fantastic addition to any salad. They are also abundant in iron, folate, and other essential nutrients. In this salad, lentils introduce a robust, earthy flavor and a slightly chewy texture that enhances the roasted vegetables. Green or brown lentils are preferred for this recipe, as they maintain their shape well after cooking.
#### 4. **Zesty Mustard-Lemon Dressing**
The dressing is what truly enhances this salad, offering a burst of tangy, zesty flavor that reconciles all the components. Crafted with fresh lemon juice, Dijon mustard, olive oil, and a hint of honey or maple syrup for sweetness, this dressing is both light and flavorful. The lemon juice’s acidity brightens the dish, while the mustard contributes a sharp, savory element. This dressing is not only delicious but also rich in healthy fats from the olive oil and antioxidants from the lemon.
### How to Prepare Roasted Potato and Asparagus Lentil Salad
Now that we’ve examined the advantages of the primary ingredients, let’s get into the recipe itself. This salad is straightforward to make and can be ready in under an hour, making it a fantastic choice for hectic weeknights or meal prep.
#### **Ingredients:**
– **For the Salad:**
– 1 lb baby or fingerling potatoes, halved
– 1 bunch asparagus, trimmed and cut into 2-inch sections
– 1 cup cooked green or brown lentils (or 1 can, drained and rinsed)
– 2 tbsp olive oil (for roasting)
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped (optional, for garnish)
– **For the Zesty Mustard-Lemon Dressing:**
– 2 tbsp Dijon mustard
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1/4 cup extra-virgin olive oil
– 1 tsp honey or maple syrup (optional, for sweetness)
– Salt and pepper to taste
#### **Instructions:**
1. **Preheat the Oven:**
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. **Roast the Potatoes:**
Toss the halved potatoes with 1 tablespoon of olive oil, salt, and pepper. Arrange them in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until they are golden brown and crispy on the outside.
3. **Roast the Asparagus:**
While the potatoes are roasting, toss the asparagus
