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–+ servings

Hearty Potato and Lentil Salad

This salad is what happens when potatoes, lentils, arugula, feta, avocado, and Greek-style ranch decide to stop pretending salad has to be boring. It is hearty, colorful, and suspiciously satisfying, which is exactly why this recipe gets to act like it knows what it is doing.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Salad
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 lemon zested and juiced
  • 1 cup sprouted lentils
  • 4 cups water
  • 1 bunch asparagus trimmed and cut into 1-inch pieces
  • 1 ½ pounds small red and yellow potatoes halved or quartered
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 ounces baby arugula
  • ½ cup smoked sun-dried tomatoes chopped
  • ½ cup fat-free feta cheese crumbled
  • 1 avocado diced
  • ⅓ cup Greek-style ranch dressing

Instructions

  • Zest and Juice Lemon: Zest the lemon with a microplane and set the zest aside. Cut the lemon in half and squeeze the juice into a small bowl.
  • Cook Lentils: Bring 4 cups water to a boil in a medium pot over high heat. Add the sprouted lentils, reduce the heat to medium, cover, and cook for about 15 minutes, or until tender. Drain the lentils and set them aside.
  • Cut Asparagus: Trim the asparagus and cut it into 1-inch pieces. Set it aside so it can be added to the potatoes later.
  • Cut Potatoes: Cut the small red and yellow potatoes into halves or quarters. Keep the pieces bite-size so they roast evenly.
  • Season Potatoes: Add the potatoes to a large mixing bowl. Sprinkle with kosher salt and black pepper, drizzle with extra-virgin olive oil, and toss until evenly coated.
  • Roast Potatoes: Line a rimmed baking sheet with aluminum foil. Spread the potatoes in an even layer and roast at 425°F for about 20 minutes, or until they begin to brown.
  • Add Asparagus: Add the asparagus to the baking sheet with the potatoes. Toss together and roast for another 8 to 10 minutes, until the asparagus is tender and the potatoes are golden.
  • Build Salad Base: Transfer the roasted potatoes and asparagus to a large mixing bowl. Add the baby arugula.
  • Add Lentils: Add the cooked and drained lentils to the bowl with the roasted vegetables and arugula.
  • Add Tomatoes: Add the chopped smoked sun-dried tomatoes to the salad.
  • Add Lemon: Pour in the lemon juice and add the lemon zest. Toss gently so the lemon flavor coats the warm vegetables and lentils.
  • Add Feta: Sprinkle the crumbled fat-free feta cheese over the salad.
  • Toss Salad: Toss everything together until the arugula, potatoes, asparagus, lentils, tomatoes, lemon, and feta are evenly mixed.
  • Dice Avocado: Cut the avocado into small cubes.
  • Plate Salad: Transfer the salad to a serving platter. Scatter the diced avocado over the top.
  • Finish with Dressing: Drizzle the Greek-style ranch dressing over the salad and serve.