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
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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!
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!
Made this a week ago… One of my all time favorite recipes.
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!!
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!
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. :)
Made this tonight and OMG – so delicious – two literal thumbs up from the omni husband
This is an incredibly delicious salad! It keeps well for a couple of days too. Highly recommend!!!
I just made this, tastes amazing! Super easy too
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!
Oh, I forgot. I have served/eaten it cold and hot and it’s great both ways!
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.
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!
I’m dying to try this dish! Will do so tomorrow night. Looks amazing :)
This recipe is fabulous!
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.
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!
This recipe was fantastic! Thank you.
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!!!!
This was amazing!!! Thank you!!!
I’ve made this and enjoyed it immensely….several times. But I have developed an allergy to asparagus. Recommended substitution?