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

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5 from 26 reviews

Yield
4 servings

Prep time
25 minutes

Cook time
30 minutes

Total time
55 minutes

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 (abou...