Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings.
If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing
Yield
4 servings
Prep time
Cook time
Total time
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.
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
- up to 1 teaspoon pure maple syrup, to taste (optional)
Directions
- Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- 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).
- Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
- 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.
- 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.
- 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!
- 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.
Nutrition Information
(click to expand)
If you aren’t a fan of mustard dressings, I recommend making the Creamy Avocado-Potato Salad recipe in my first cookbook The Oh She Glows Cookbook (p.107) It’s received great feedback and it’s perfect for spring as well.
Have a fun weekend everyone!
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 :(
I’m going to run to the store and get stuff to make this for dinner tonight! Thanks for the idea!
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.
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.
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!! :)
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.
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.
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.
I’m so sorry for your loss Kristen. Isn’t it amazing what spirit they have even in their final days?
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 :)
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!
This looks amazing! What a nice spring salad. Can’t wait to try it!
I can’t wait to try this!! Anything with mustard is my favorite :)
What a great idea for a warm salad. So key for these rainy April days !
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
aw Ana, sorry for your kitty. You are so right – impossible isn’t in their vocab.
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! :)
I loove anything with mustard in it. Never thought of making anything using mustard myself until now! Where do i buy coarse mustard seeds?…
You can find them at most grocery stores with the other mustard :)
Looks so good! Your recipes just speak to me what can I say?
xx,
Elizabeth
adrian-james.com
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!
Thank you Tonja :)
This looks incredible!
towanderandtoroam.blogspot.com
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!!
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!
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!
This looks like the best mustard dressing! Bookmarking the recipe.