Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

165 comments

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A year and a half ago, my brother-in-law’s Golden Retriever, Benny, was struck by a car. He was already an older dog and I was worried that he wouldn’t be able to bounce back from a broken leg and the long recovery that followed. The first few months of recovery and rehab were challenging on Benny and the immediate family. To be honest, I didn’t know if he would make it through the long winter. He had to be carried up and down the front porch stairs so he could do his business outside and there were a couple slips and falls over the winter. Every time I saw him at family gatherings, I’d feel myself well up with tears as I sat on the floor giving him rubs. On one hand, he was struggling with mobility, but on the other hand, his resolve to live out his normal life never once faltered. Benny remained happy as he always was, thumping his tail on the floor whenever we’d walk by. He never wanted to miss out on any excitement!

Now it’s been over a year and a half since Benny’s accident and it’s been amazing to witness his determination to lead a normal life. Over Easter we were at my in-laws and Benny was there as he always is, hobbling along with us outside just as happy as could be. No one was more happy to be outside in the beautiful spring weather than Benny. He wasn’t going to let a bad leg or old age hold him back from experiencing all of his favourite things. After dinner, he’d collapse on his favourite rug for the night, both exhausted and purely content. Sure, he isn’t as speedy as he was in his younger years, but this is his new normal and he doesn’t seem to be overly concerned about it. I felt ashamed of myself for ever once doubting that he would overcome this. Dogs like Benny (and animals in general) are great reminders to make the best of any situation and to find joy in life’s simple pleasures. Our society loves to put animals “below” us, but we can learn so much from them.

And while I’m on the topic of inspiring dogs, you should watch this two-legged dog video if you haven’t seen it yet. Unreal!

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Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

By

5 from 11 reviews
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Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Yield
4 servings
Prep Time
Cook time
Total Time

Ingredients:

FOR THE SALAD:
  • 1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
  • 3 medium yellow potatoes, diced (about 3 1/2 cups)
  • 1 bunch asparagus, ends broken off and chopped
  • 1/2 medium red onion, diced (about 1 1/2 cups)
  • 1 tablespoon extra virgin olive oil, divided
  • handful minced fresh dill, for garnish (optional)
FOR THE DRESSING (makes 2/3 cup):
  • 2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
  • 2 tablespoons Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 3-4 tablespoons fresh lemon juice, to taste
  • pinch or two fine grain sea salt or pink salt

Directions:

  1. Preheat the oven to 425F and line two large baking sheets with parchment paper.
  2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
  3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
  4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
  5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
  6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
  7. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

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If you aren’t a fan of mustard dressings, I recommend making the Creamy Avocado-Potato Salad recipe in my cookbook (p.107) It’s received great feedback and it’s perfect for spring as well.

Have a fun weekend everyone!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 165 comments… read them below or add one }

1 Anele @ Success Along the Weigh April 25, 2014

I about fainted…this looks INSANELY good!! I’m all over this baby!

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2 char eats greens April 25, 2014

Benny is a good reminder of taking lessons from animals!! And, yes to this salad!

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3 Chicago Jogger April 25, 2014

Wow, this looks delicious. I’m pinning right away to make this weekend! I already have the asparagus ready to go :)

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4 Lisa April 25, 2014

Lovely spring salad, Angela! Great side dish for outside picnics, too :)

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5 Jana April 25, 2014

It was great meeting you and your husband the other day in OG. You should promote your book there. I need to say this, you are as lovely in person as you seem online. I’m glad I decided to say hi. Have a great day.

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6 Angela April 25, 2014

Hey Jana, It was so nice meeting you too! I hope we bump into each other again soon. Like I said, I’m there all the time. :)

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7 Jana April 25, 2014

That would be great. Or we can bump into each other at the Milton farmers market. Starting less then a month from now. I like to think you might stop by sometime.

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8 Stephanie L April 25, 2014

Oh my word Angela!! This looks sooo good! Love the combo of flavors. I may have to make this for my lunch rotation! Yum.

I do adore how our furbabies can teach us more about life than we, the “advanced people” that we are, just don’t get. I’ve got a 14 year old Doxie who is nearly blind but she keeps motoring on just bumping into things and not caring. Just amazing.

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9 Angela April 25, 2014

Aw, Doxie sounds so sweet.

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10 Kelly April 25, 2014

I’m so glad Benny is feeling better! My fiancee and I love dogs, we think they are the best!

Can’t wait to try this salad. Do you have any recommended substitutes for potato?

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11 Phoebe Lapine April 25, 2014

This looks ridiculously delicious! I love all of the salads you create, I’m a big fan of using tons of ingredients.

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12 Anne @AVeganAdventure April 25, 2014

This looks like an incredibly satisfying salad. Think I’ll try it with the beluga lentils I just picked up, and maybe throw in some radishes …. Thanks!

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13 dishing up the dirt April 25, 2014

Absolutely lovely salad Angela. Simple and refreshing. Perfect!

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14 DessertForTwo April 25, 2014

This is exactly what I want to eat for lunch everyday! Love lentils!!!

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15 Joanna April 25, 2014

Hi!

This looks AMAZING. Could you sub in sweet potatoes instead of yellow, or would they be to soft?

Thanks!

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16 Cassie April 25, 2014

Oh, this is happening!

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17 Polly @ Tasty Food Project April 25, 2014

Oh my! That tangy mustard-lemon dressing sounds so good!

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18 hippymomelizabeth April 25, 2014

The reason why I was drawn to your website, truthfully was because were spitting images of each other :) yes Mrs.Liddon that was a compliment, just in case you need to stop and ponder… During Christmas I would make suggestions to yourself about what I believed were nothing more than positive creative ideas that I would probably verse with yourself about -O and we both no I have tried… Your most beautiful food picture was your Nanaimo Bars the colored popped and it gave me that beautiful feeling of the Halloween ,Thanksgiving and Christmas holidays. That’s why I made suggestions. I already read your book and passed it on to someone I new who wanted one.
The most funny classic moment I read from osg was when some one asked you if when buying hemp seeds how to de shell them – Your response O I didn’t no they came with shells. funny stuff… You truly are YOU. We’ve all been through a lot… and are still.
Enjoy your day…

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19 Sam April 25, 2014

Looks yum!
Question: are you using dry lentils?

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20 Stephany April 25, 2014

I know you have been on a mustard kick lately, but I really don’t like it. Any suggestions for an alternate dressing? Everything else looks delicious!

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21 Anna April 25, 2014

She did suggest making the Avocado Potato Salad from her cookbook. Maybe use that dressing for this recipe

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22 Angela (Oh She Glows) April 25, 2014

Hi Stephany, if you have the cookbook the avocado potato salad is one of my favs and it’s fairly similar to this recipe only without lentils and such, but you can easily tweak it.

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23 Rachel April 25, 2014

This looks fantastic! I was wondering if you think this would go well over a bed of shredded kale or possibly spinach sprinkled with hemp seeds. This looks amazing as is but i always like to add the extra health kick, post-gym touch. I definitely do not want to alter too much. If you have any suggestions, please advise! Thanks again for your inspiring recipes & posts! :-)

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24 Averie @ Averie Cooks April 25, 2014

Thanks for a gorgeous, hearty and awesome looking salad! pinned :)

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25 Sonya April 25, 2014

Oh my, this looks SO delicious, I’m definitely going to try this soon. Thank you for the idea!

foreverornot.blogspot.com

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26 lindsaybelle April 25, 2014

This looks incredible! Perfect spring dish, and just in time for asparagus season here in the UK, which is probably one of my favorite veggies and one I can only enjoy for a few weeks each year unfortunately :(

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27 CycleAZLindyB April 25, 2014

I’m going to run to the store and get stuff to make this for dinner tonight! Thanks for the idea!

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28 The Vegan Cookie Fairy April 25, 2014

Lovely salad! (Even though I don’t like asparagus.) Where do you get such pretty cutlery, if I may ask? I can’t seem to find anything nice in the shops.

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29 Angela (Oh She Glows) April 25, 2014

Thank you! The stuff I use in photos is actually from antique markets :) I use it because it’s very dull and doesn’t reflect in photos.

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30 Mandy D April 25, 2014

Nice one Ang!! This looks so great. I love your pictures! As always. I will pin this one for sure. I just wanted to let you know I am running a 10K in Victoria BC and I just looked back at read your post on your visit to Vancouver Island. I live in Campbell River, which is 3 hours away from Vic, but everytime I go there I always bring my camera. I am such a tourist. I even lived there for 2 years and I still can’t get enough. Such a beautiful city and I can’t wait to go to Butchard Gardens again. Thanks for the pics you posted on your trip!

Oh and they have a new restaurant downtown Victoria called Be Love. Their menu is free of meat, dairy, wheat, refined sugar and preservatives. Awesome eh! We are going there for dinner!! :)

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31 Angela (Oh She Glows) April 25, 2014

Hey Mandy,
So glad you enjoyed the photos!! I can’t wait to go back :) Good luck with your 10k! Sounds like the perfect backdrop.
Oh and Be Love sounds right up my alley…I’ll have to go next time I’m there.

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32 Keri April 25, 2014

Such a pretty plate. Silly, but sometimes I think food tastes better on pretty plates :)

And yes, we have so much to learn from animals–love is a good start.

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33 Kristen April 25, 2014

My dog Jack just died on Monday from a tumor that couldn’t be removed. But even to the end, he was a trooper! Even though he was obviously in pain, he would still come when we called him and try to chase bunnies in the back yard. Such a good dog.

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34 Angela (Oh She Glows) April 25, 2014

I’m so sorry for your loss Kristen. Isn’t it amazing what spirit they have even in their final days?

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35 Isadora April 25, 2014

Oh My! I have been planning a salad like this for a few weeks now and you just gave me some more great ideas of ingredients to add to it! I’m also a huge fan of mustard so I can’t wait to try the dressing. It looks amazing :)

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36 Ceara @ Ceara's Kitchen April 25, 2014

What an inspiring story about Benny – brought a big smile to my face :) I love love love lentil salads so am very excited to try this one out!! Thanks for the wonderful recipe!

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37 Melissa April 25, 2014

This looks amazing! What a nice spring salad. Can’t wait to try it!

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38 Alisha @ Gluten Free Perspective April 25, 2014

I can’t wait to try this!! Anything with mustard is my favorite :)

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39 Jordan April 25, 2014

What a great idea for a warm salad. So key for these rainy April days !

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40 Ana April 25, 2014

My 1 year old cat, years and years ago, fell from the 7th floor balcony. She hit her belly and the docs said there’s no hope. Although she did eventually go to cat-heaven, she stayed with us for another 2 months. Animals are amazing, pure, little creatures who are not polluted by the “It’s not possible” type of mentality of humans, hence they really believe everything is possible :)

Oh and the salad rocks! That fresh dill on top is calling my name haha

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41 Angela (Oh She Glows) April 25, 2014

aw Ana, sorry for your kitty. You are so right – impossible isn’t in their vocab.

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42 Angela @ Eat Spin Run Repeat April 25, 2014

Aw what a cute story – it really is amazing how much we can learn from our pets. We had 3 dogs over the course of my childhood and although my lifestyle isn’t really conducive to owning one now, I hope to again soon! This salad looks so lovely and delicious, and thanks for suggesting the dressing swap because as hard as I try, I just can’t bring myself to like mustard! Happy weekend, Ange! :)

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43 Anita April 25, 2014

I loove anything with mustard in it. Never thought of making anything using mustard myself until now! Where do i buy coarse mustard seeds?…

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44 Angela (Oh She Glows) April 25, 2014

You can find them at most grocery stores with the other mustard :)

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45 Elizabeth April 25, 2014

Looks so good! Your recipes just speak to me what can I say?

xx,
Elizabeth
adrian-james.com

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46 Tonja R April 25, 2014

This looks delicious! I love your book and have already tried a few recipes. But I am loving the compassion you show to animals, the stories about Sketchie, and Benny, you are an inspiration in so many ways!

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47 Angela (Oh She Glows) April 25, 2014

Thank you Tonja :)

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48 Ella April 25, 2014

This looks incredible!
towanderandtoroam.blogspot.com

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49 Sarah April 25, 2014

Just finished eating this–saw it this afternoon and promptly went to the grocery. LOVE it, it’s super fantastic. All of the indulgent flavors of something that’s bad for you, but leaves you feeling satisfied and healthy. I added honey to the dressing (about a half tablespoon) because I went a little crazy with the lemon. Love love love. :) Thanks so much for sharing!!

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50 Angela (Oh She Glows) April 25, 2014

Hey Sarah, So glad you enjoyed it (and got to make it so quickly!!) :) Good call on adding sweetener to balance out a bit too much lemon…it always does the trick!

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51 Micheline @TheMiniatureMoose.com April 25, 2014

This makes me so excited for spring! I can’t wait to get my hands on some fresh Ohio asparagus and backyard herbs! Thanks for sharing!

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52 Traci April 25, 2014

This looks like the best mustard dressing! Bookmarking the recipe.

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53 Liz April 25, 2014

I’m making this right now! I had veggies that needed to be roasted, including potatoes & asparagus, so this came with perfect timing! Thanks!
I hope you’re doing well with baby; I just hit 37 weeks pregnant and have gotten majorly lazy about cooking. I feel great when I eat meals I’ve cooked (most recently, the sweet potato & black bean enchiladas from your cookbook), so I keep dragging myself around the kitchen! Thanks for the inspiration!

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54 Angela (Oh She Glows) April 26, 2014

Hi Liz, Yes, I’m feeling good – in that sweet 2nd tri spot! I hope the rest of your pregnancy goes well. :) Thinking of you!

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55 Daisy Marcotte April 26, 2014

I LOVE the recipe from It’s All Good – I was going to make it tomorrow actually until I saw this. Can’t wait to try it!

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56 Alexandra Aimee April 26, 2014

Oh.My.GOSH!!!!!

This looks heavenly.

— Alex at cashmerekangaroo.com

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57 Myownloves April 26, 2014

This looks simply delicious! and healthy too!

myownloves.com

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58 Erin April 26, 2014

This recipe sounds delicious! Easy and quick, I’m a huge mustard lover!

ANGELA – I have a request! Any chance you can bring back your THINGS IM LOVING LATELY posts? I always loved those posts! Please please please :)

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59 Kira - The Healthable Old Soul April 26, 2014

Potatoes are one of my favorite ingredients! The combination of lentils and potatoes is fantastic!

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60 sandra April 26, 2014

indeed, it does take courage and a determined spirit, for the “golden years”.

benny loves with a great big heart. he wants to stay awhile longer with his beloveds.

the salad looks scrumptious.

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61 Lara April 26, 2014

Making this tonight – do you think it would work using all dijon mustard (in case i don’t find the grainy one where i live)? By the way, I am loving your cookbook – I’ve made countless recipes from it already – so far I like the 10 spice soup the most!

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62 laura April 26, 2014

Hi, do you think it’s possible to switch yellow potato with sweet ones?

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63 Elise April 26, 2014

Hi Angela!
I just want to say that I am SUCH a huge fan! You’ve actually inspired me to start a vegan food blog of my own. Your photography always looks so beautiful, would you happen to have any tips about photographing food? I have a little experience with photography but I’m having trouble making my pictures really look good…

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64 Angela (Oh She Glows) April 28, 2014

Hey Elise,
Thanks for your kind words! Food photography is really, really tough in the beginning so I can feel your pain. When I first started out, I was so frustrated with my photos. In the end, it took a lot of practice (I’ve been doing it for 5 years now on a regular basis) and lots of reading up about it. I recommend looking at a lot of food photos that you like for inspiration. Play around with styling the food and using props. I also always use natural light. Hope this helps!

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65 Shelby April 26, 2014

Yum! This looks perfect for spring! Animals are truly amazing. Hopefully one day society will realize that Bentham was right when he said that every being counts as one and only one :)

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66 Meg April 26, 2014

I’ve been on such a lentil kick lately and I’ve needed some new ways to eat them. Thanks so much for the recipe!

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67 Claire April 26, 2014

Just made this for lunch – amazing! Thank you.

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68 Natalie Michael April 26, 2014

Hi Angela

This looks awesome! I just bought your cookbook and our whole family is excited to get it. Congrats on all the publicity too. I saw your recipes in Hello and Brendan Brazier’s magazine and it made me glow to watch your success.

Natalie

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69 susan mcganno April 26, 2014

Love this! Made it tonight and was worried the mustard dressing would be overwhelming but it was wonderful! Angela, you are fabulous and inspiring! If you are ever in Connecticut I hope to see you! I love your blog and the cook book is wonderful!

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70 Lucy April 27, 2014

I made the recipe today. It caught my eye, and I happened to have some asparagus in the fridge already with no plans for it. I loved the salad, my husband and I devoured more than 2/3 of it (serves 4? we usually have 6 meals from a serves 4), but we both agreed that the asparagus was the weakest part of the dish. Next time, I would try something else in place of the asparagus, not sure what though… maybe blanched brocoli?

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71 Sarah April 27, 2014

Will definitely try this in some way. The recipe in your book with the avocado dressing is deeelish!

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72 Ashlie Langston April 27, 2014

This looks amazing! Do you have the nutritional facts on this recipe?

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73 Jennifer April 27, 2014

This looks delicious! Any ideas on a flavorful substitute for the mustards?…my husband has a severe life-threatening allergy to mustard :-(

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74 islandami April 27, 2014

Made this tonight. Lovely spring evening in the pacific northwest – chilly and blustery but sunny – this was an excellent season spanner. I have some tweaks in mind for next time – and there will be a next time. Thanks for a lovely recipe to inspire me on a Sunday evening.

Happy Spring!

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75 John Harris @ Shortcut Workouts April 28, 2014

Asparagus season! I will probably put some extra pepper in this recepie to fire it up a little bit.

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76 Anne April 28, 2014

Thank you for another great recipe! I made this for lunch yesterday and LOVED it! I have found myself thinking about this lunch several times since then and simply saying “Mmmmm…”

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77 Jennifer April 28, 2014

Our pets can teach us many life lessons, I love my Chocolate Lab kisses everyday. I have say Angela, I ordered your book last week, got it Friday and spent the entire weekend reading and making so many recipes from your book!!! I absolutely love it. I made the Almond butter, almond/Choc chip cookies, green monster and wanted to EAT the entire book. I’m not Vegan, but lead a healthy lifestyle and receive a veggie/fruit CSA, eat eggs raised from the farm, high quality meats in moderation and limit all processed foods. Your book is so awesome, keep up the amazing work! It has truly given me some new motivation and inspiration in the kitchen.

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78 Angelia April 28, 2014

I’ve been reading your blog for a while & recently purchased your book (LOVE.IT!!). I have to tell you that my co-workers & I are loving the roasted chickpeas! One of my co-workers has a peanut allergy & eating the chickpeas reminds her of peanuts. Another co-worker snacks all day long & loves the chickpeas (especially the salt & vinegar version). I love the salt & vinegar, too, but usually make the regular version. There’s something about the flavors that just satisfy my snack cravings. Thank you!

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79 Sarah April 28, 2014

This salad was awesome! Extremely satisfying!

I modified with butternut squash instead of potatoes and the sweetness balanced the tart lemony dressing perfectly. :)

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80 Julie April 28, 2014

Loved your story. I adopted a Benny in October from a rescue group. He’s older, mostly blind and deaf, and arthritic, but is sweet as can be and never complains. He just takes one day at a time the best he can and brings us a lot of joy. Must be something special about the name Benny I guess :)

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81 Nina April 28, 2014

You have mad skills, Angela! My daughter wanted it over pasta because, unfortunately, potatoes are never enough starch. She is not a huge fan of mustard so we did 1/4th the amount. She is a HUGE dill fan and we quadrupled the dill. Such a lovely mix of flavors and textures. The yellow potatoes were a perfect choice. I totally forgot the onion, and she didn’t even notice. I like your idea to add raw onion – for next time! Another amazing creation…Thanks!

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82 Melanie April 28, 2014

I made this for dinner tonight and it was delicious! I only got 2 tbsp of juice from the lemon I had on hand so I made up the rest with some meyer lemon vinegar. Great recipe!

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83 Nicole April 28, 2014

This is so yummy!!! All the flavors blended together are amazing. The fresh dill is a truly wonderful addition. I wasn’t sure what to do with the onions. To roast or not to roast so I did half and half and it was great. Thanks for another, amazing recipe!!!!!

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84 Kate April 28, 2014

I made this and it was great, all of it, including the asparagus. i also did a half roasted onion, half raw. Thumbs up, I’ll definitely make it again, maybe next time with sweet potato.

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85 Amanda Hunter April 28, 2014

That looks wonderful! I also just wanted to say that I just got your cookbook on Friday. I have marked sooooo many recipes. We tried to tortilla soup already and it was a huge hit! Thanks! Next up… the black bean and sweet potato enchiladas. :)

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86 Ami@naivecookcooks April 29, 2014

Wow, this looks so good!!

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87 Johanna Naama April 29, 2014

Made this for dinner last night!! Delicious. I roasted the onion along with the asparagus. Next time (when hopefully the weather will be warmer) I will leave it raw for a comparison. I could also see subbing broccoli or cauliflower for the asparagus. Thanks for posting! I LOVE your book by the way.

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88 Norma April 29, 2014

Made this last night – one of the BEST lentil salad recipes my family and I have had. Simply scrumptious.

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89 Tamara April 29, 2014

This was so good!!!! I used green beans instead of asparagus. Even my husband, the food critic gave this a thumbs up.

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90 Cindy April 29, 2014

Ahh, love the inspiring Benny story – he sounds like such a sweetie! This salad looks amazing! Definitely going to try it. I made the crowd pleasing tex mex casserole last night to rave reviews. I told my hubs “it’s from OSG cookbook” and his reply was “Of course it is. Have you made anything that wasn’t a home run from that book?” Hope your pregnancy is going well, you look beautiful with that little bump! <3

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91 Eileen April 29, 2014

This salad sounds so good! I love the idea of mixing lentils with all the best spring veg and covering the whole shebang with a tangy dressing. Love it!

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92 Tess @ Tips on Healthy Living April 29, 2014

I had a dog (Cody) when I was young that got hit by a car, and he didn’t make it. Hearing Benny’s story is a painful reminder, but such an inspiration. Thanks for sharing! I will also have to try this lentil salad.

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93 Pure Ella April 29, 2014

This looks great Angela!!!
I love fresh dill on everything come spring…. just wish my family liked it too – I always have too much lying around ;)
What a great satisfying dish – my kind of a meal for sure ;)
xox ella

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94 Bonnie April 29, 2014

Made this subbing in sweet potatoes. Delicious. Everyone at the dinner party loved it!

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95 Sabine April 29, 2014

My omnivore husband and I just finished eating this for dinner and it was delicious!

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96 Chrissy April 29, 2014

I just made this for dinner and it was delicious. Can’t wait for leftovers at lunch tomorrow. Highly recommend!

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97 shanna April 29, 2014

Very delicious. I made it tonight!

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98 Izzie April 29, 2014

Made this for dinner tonight and it was fantastic! I don’t like dill so I used fresh Italian parsley. Even my meat eating husband gave it two thumbs up! I had to hide the leftovers in the back of the fridge so I will have some for lunch tomorrow! I’ll definitely make this again and again!

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99 Fiona April 30, 2014

This was very easy and enjoyable! I definitely used up all the dressing and might even add more mustard next time. Loved how easy and healthy it was and my husband loved too! Thx!

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100 marta April 30, 2014

I also ran out to buy asparagus as soon as I saw this recipe. Made it for dinner last night and just finished the leftovers for lunch, so good. Took your advice about not cooking the red onions. I added them to the dressing to mellow them out a bit. Wish I had more asparagus……….

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101 Sara April 30, 2014

I tried this and it was so good! I ordered your cookbook and can’t wait. I’m not vegan or vegetarian, but eat that way a lot because I’m pretty apathetic about meat (unless it’s bacon or cured) and am usually too cheap to buy it if I’m cooking just for me. Anyway, I loooove a lot of your food and am hopeful that my husband will too once I start using your cookbook!

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102 Kathy April 30, 2014

Angela,

I made this for dinner — and it is delicious! I added maple syrup to the dressing because I added too much lemon! It was so good, and I plan to make it once a week this summer!

Cheers,

Kathy

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103 Ann Marie April 30, 2014

I made this recipe this weekend for a family gathering. Fantastic flavors and simple to make. I mixed in some bulgar I had to empty my fridge. I will use this dressing for many other dishes! Delicious!

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104 Nina April 30, 2014

My daughter asked for this again today for breakfast. We also used the yummy mustard dressing as a dip for artichokes leaves and heart from boiled whole artichokes tonight. So scrumptious!

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105 Corey May 1, 2014

This was fantastic. Lots of flavor, great textures, and very easy to make. So clever to mix the two mustards. I skipped the dill for convenience.

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106 Darlene May 1, 2014

Anything with asparagus!

Looks like a yummy recipe with those gorgeous pictures. Makes me desperately want my garden back for the fresh veggies and herbs. :)

~darlene

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107 Ardis - Rustic Retrievals May 1, 2014

Reading your post about Benny welled up tears to my eyes but also brought a huge smile to my face!
I have a 9 year old Chocolate Lab that endured the same type of injury almost 4 years ago, with the same outcome! He is such a trooper, goes out and has a blast every day but has definitely had to slow down.
The spirit of an animal is so amazing…and inspiring! Thank you for sharing this story…and this wonderfully yummy recipe!

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108 aurelia May 2, 2014

OMG I made this twice this week and EVERYBODY, including my 5 year old, just loved it. Thank you so much – so happy I found your website!

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109 Trevor May 3, 2014

This was DELISH!!! Thanks so much for this recipe….we both absolutely loved it!

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110 Jesse May 4, 2014

I just made this recipe today, my first from Oh She Glows. I’m having a taste now and it is delicious! It’s fresh and tasty. With my first Oh She Glows success, I’m really looking forward to trying others in the future!

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111 Barn Goddess May 5, 2014

I made this, chickpea salad, and glo bars for our weekend trip to the Maryland Sheep and Wool Festival. Compliments from everyone on the tasty and healthy food in the midst of ribbon fries and kettle corn (which we also had to have but we at least felt virtuous for most of the trip).

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112 Nadia May 6, 2014

This was amazing!! I skipped the dill and the home because I did not have any in the house and I did not have the old fashioned mustard. But it was still fantastic none the less!

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113 Shawna May 6, 2014

Hey Angela!

Holy crap this is soooo good! I’m not super adventurous in the kitchen, but I’ve literally become bored with food. So your blog/book are my new bible. Therriault is loving it all too :)
Thanks for the easy to follow, crazy ass delicious recipes!!

xx
Shawna

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114 Casey May 6, 2014

I made the Creamy Avocado-Potato Salad from your cookbook and it is fantastic! I cannot wait to try this spin on it next. Who craves potato salad? Weirdo me, go figure.

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115 Amy May 6, 2014

This recipe is BEYOND delicious. Oh my gosh. What a flavor explosion! I wanted to lick the plate afterwards! (who am I kidding, I totally licked the plate afterwards)

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116 Rachel May 8, 2014

Eating this now it’s really yummy. Thanks for sharing

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117 sara May 8, 2014

SO GOOD! i made this for a family get together and it was a big hit with everyone. a good make ahead as well, i roasted everything in the morning and then just popped the pan back in the oven 10 minutes before we ate to crisp/warm everything up and poured the dressing on. could have eaten the entire bowl by myself, will definitely make again soon!

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118 Sara May 9, 2014

You’re such an inspiration to me Angela and you have been for the past two years! I just love your story and I always stop by here for inspiration and motivation throughout the week. I love how you’re so down to earth and your writing is hilarious. I’m aspiring to start a blog like yours and blog about vegan food because of you, hopefully I’ll get myself to do it someday. Can’t wait to get my hands on your cookbook! Thank you!
Hugs from Norway

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119 Angela (Oh She Glows) May 9, 2014

Hi Sara, Thank you so much for your kind words! I keep trying to tell my hubby how funny I am, but maybe this comment will finally convince him? heh…j/k. Good luck with your blog, I’m sure it will be great!!

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120 Deutsche Mama May 10, 2014

I love lentils and this salad turned out to be exactly what I hoped for. It’s very very very good. I’m planning on eating it with quinoa, or some sweet potatoes or on top of a green salad. I tasted it when I finished making it this afternoon. I will eat it over the next couple of days.

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121 Kathy Curry May 12, 2014

This is insanely delicious. Just enjoyed it for lunch and think I will have more for dinner. So fresh and good. LOVE asparagus and this is perfect all together. Thanks for a great recipe!

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122 Danielle O May 13, 2014

This salad was amazing!! Kid 1 has a second helping. Kid 2 picked at it but still mostly ate all. And the husband said “If you could make more vegan meals like that, I’d almost be tempted to give up meat all together”… Wow! We’ve been having this fight for months now!

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123 Leslie May 15, 2014

Do you have the nutritional facts for this recipe?

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124 Nisha May 16, 2014

My new favourite salad. I’ve made this 4 times since it was posted.

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125 Elizabeth May 16, 2014

I made this tonight. “Serves four”…I had to restrain myself from eating the whole bowl! It was delicious. Thanks for this recipe, I shall make it again.

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126 Angela (Oh She Glows) May 18, 2014

haha yes I know the feeling! ;)

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127 Nolakent May 17, 2014

I made this salad (along with your tomato cream pasta) for friends last night; it was a big hit! I added a tiny bit of chopped dill to the dressing, otherwise I followed the recipe exactly. I’m devouring left-over salad today; it’s so delicious!

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128 Danielle May 19, 2014

Was looking for something relatively quick to make for dinner and this seemed like a good choice. Was SO GOOD! Glad I have left overs for lunch and will definitely be making again.

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129 Nina May 22, 2014

Had it for dinner last night and leftovers just now for breakfast. Remembered to add the raw sweet onion this time. So good!!

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130 Sabrina June 1, 2014

This was delicious! I added in about a half-head of steamed kale and used lime instead of lemon (as that’s what I had). I can’t wait to eat this the rest of the week!

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131 Yvonne June 2, 2014

The salad was delish. I used a bunch of leftover grilled asparagus. I’m thinking I will take the last of the arugula this week and serve the salad on tip for my lunch for the week. I really love these hearty salads I can make once and eat all week. I did the same with your spring primavera after I ate up all the shaved carrots. It was fab too. I think you could sub any roasted root veggie or even cauliflower for the potatoes and it would be good. Or choose an ethnic seasoning for the veggies and a corresponding dressing. I would definitely serve this to friends (especially the vegetarian ones).

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132 dave June 9, 2014

Great, satisfying as a meal. Instead of roasting red onion I like to slowly pour boiling water of onions in strainer to take a hit of bit out.

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133 YT June 10, 2014

Made the salad this weekend and it tasted amazing! Light enough for a hot summer evening. Recipe says 4 servings but the two of use munched it down in no time (oops)…! Maple syrup was great to counter balance the mustardy flavor. We had some lentils left so I added cauliflower and onions which worked great as well.

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134 Dela26 June 11, 2014

Delish! My husband and I devoured this up tonight. Great recipe!

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135 Courtnay Mecca June 21, 2014

This was wonderful! I love your recipes and your pictures. Every ones I have made has been delicious! This was such a hit I am making it again today.

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136 Donna June 22, 2014

Tried this tonight, was great! Nice and light, served it on a bed of baby greens with tomatoes and avocado. Might add a few more potatoes next time. LOVE mustard! OH, and of course, double chocolate brownies for dessert!! I love those!

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137 Nancy June 28, 2014

Wow, just made this scrumptious salad tonight! Simple and satisfying and EASY to throw together quickly! You have a beautiful site- I’ll be trying lots more recipes!

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138 Brittany July 3, 2014

Made this a week ago… One of my all time favorite recipes.

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139 Hefeden August 17, 2014
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Just wanted you to know I LOVE this recipe! I made it at least once a week when it was first posted but then my family started to revolt; I have to be careful about timing now or just eat the whole thing myself (which is actually quite fine). Thank you for your excellent creations and taste. My kids breathe a sigh of relief when I try one of your recipes for the first time as they know it will be good (I’ve had my fair share of fails from other sources). Thank you!!

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140 Molly August 19, 2014
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I just made this today and it was FANTASTIC! I added the raw onions (diced small) and some halved cherry tomatoes. Never tried that kind of mustard before and it is tart and wonderful. Thank you for the recipe!

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141 Ashley August 20, 2014

I made this for dinner last night (a little confused that the store had asparagus in August, but whatev) and we LOVED it! My husband even complained that I didn’t make more since there were only enough leftovers for one lunch. Super quick to throw together too. I did leave the onions raw, as you recommended, and I think it provided just enough fresh flavor. Will definitely make again. :)

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142 Jenna November 19, 2014
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Made this tonight and OMG – so delicious – two literal thumbs up from the omni husband

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143 Betty January 6, 2015
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This is an incredibly delicious salad! It keeps well for a couple of days too. Highly recommend!!!

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144 Cassandra January 17, 2015
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I just made this, tastes amazing! Super easy too

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145 Natalie February 27, 2015
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This is amazing. Really amazing. I love lentils and they are such a versatile food, but the combination in this dish is perfect. I am going to make this for a pot luck to introduce some skeptics to the world of lentils!

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146 Natalie February 27, 2015

Oh, I forgot. I have served/eaten it cold and hot and it’s great both ways!

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147 Erin March 6, 2015
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Just made this and it was sooo sooo good. I used cauliflower instead of potatoes because that’s what I had on hand and red lentils instead of green for the same reason. Because I used red lentils it was a bit mushy so I ended up eating the salad in boston lettuce leaves as a wrap and it was delish! Om nom.

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148 Sara March 23, 2015
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I’m eating this for lunch right now! So delicious. I’ve been cooking my way through a bunch of your recipes lately and they have all been great. Thank you for sharing!

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149 Íris Santos April 11, 2015

I’m dying to try this dish! Will do so tomorrow night. Looks amazing :)

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150 Renee April 13, 2015

This recipe is fabulous!

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151 Courtney April 27, 2015
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I have been following your blog for a few years now. Thank you so much for your wonderful recipes. We found out last summer that my daughter’s eczema was related to a soy allergy. We used to just enjoy your food, and then they became lifesavers! This is one of the first foods I made her after we found out about the allergy and it is a favorite. My two year old (now 3) cleaned her plate the first time I made it. So yummy! Can’t wait for asparagus season. We put it over brown rice for dinner. Hope you have a great week. Thank you again for all your hard work.

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152 Lacey O April 30, 2015

my plan was to make the avocado asparagus potato salad for dinner tonight from your cookbook, but I realized I used the last of my avocado making the mango strawberry guacamole. I turn to Pinterest for inspiration for another asparagus potato salad, and whose recipe do I fall in love with?! Of course it is yours!! I’ve been a fan of your recipes for the last four years, and even though I’m no longer vegan, your recipes still make regular appearances in my kitchen. Keep up the great Work!

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153 Christine July 5, 2015

This recipe was fantastic! Thank you.

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154 J July 8, 2015

I can’t tell you how many times I’ve made this salad! It’s super delish and always a crowd pleaser!

I’m wondering if you have any suggestions to replace the asparagus during the summer months when asparagus isn’t fresh anymore??
Any leads would be so helpful!

Thanks for making this amaaaaaaaazing dish!!!!

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155 Sherry August 15, 2015

This was amazing!!! Thank you!!!

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156 Izzie January 17, 2016

I’ve made this and enjoyed it immensely….several times. But I have developed an allergy to asparagus. Recommended substitution?

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157 Misty January 19, 2016

Made this last night , and tweaked the dressing a tad and it was INCREDIBLE :) Just wanted to say thanks for the great recipe :) I also made your chocolate coconut torte , and will be trying it today :)

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158 Pauline March 19, 2016

Made this today. Thanks for the tip with maple syrup, I overlemoned it a little bit :-P So delicious!!!

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159 Dawn April 17, 2016
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Had this for dinner tonight and it was fabulous!! I didn’t have any grainy mustard, so I just used the dijon and it tasted good anyway! My mother-in-law liked it too! Thanks for a yummy dinner!

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160 Angela Liddon April 18, 2016

I’m glad to hear the dijon worked out for you, Dawn!

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161 Kristen April 19, 2016

We made this for dinner tonight! Another hit! Super satisfying and delicious! We looooved it! Thank you so much! A great Spring dinner! 🌷

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162 Stephanie April 23, 2016
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Thank you for this great recipe! My husband and I loved it!

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163 Angela Liddon April 25, 2016

I’m glad it was a hit, Stephanie! :)

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164 Emily Dupras June 22, 2016
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Wow Angela! I just made this and it was absolutely perfect!
I added a bit of brown sugar to the dressing to cut down the acidity. From start to finish everything was perfect. I had to rate this it was so good. Will definitely go in my meal rotation!

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165 Angela Liddon June 23, 2016

So glad to hear you enjoyed it, Emily! Thanks for the lovely comment.

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