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.
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!
My omnivore husband and I just finished eating this for dinner and it was delicious!
I just made this for dinner and it was delicious. Can’t wait for leftovers at lunch tomorrow. Highly recommend!
Very delicious. I made it tonight!
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!
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!
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……….
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!
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
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!
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!
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.
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
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!
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!
This was DELISH!!! Thanks so much for this recipe….we both absolutely loved it!
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!
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).
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!
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
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.