Roast Radish and Lentil Salad with Mustard Dressing

May 13, 2014

Roast Radish and Lentil Salad - Peaceful Dumpling

Ah, spring. Such a welcome season after a turbulent winter, wherein both our meals and thoughts become heavy and congested. In the spring, we welcome farmer’s markets and all they offer: stone fruits and berries, vegetables like artichokes and asparagus, and an abundance of fresh herbs. While raw vegetables are lovely, in the spring I like to use both fresh and roasted vegetables in salads. Roasting, steaming, or otherwise cooking some veggies renders their nutrients more bioavailable. In this salad, I use arugula, roast radishes and steamed asparagus, mix in some lentils for protein, and top with fresh dill. A light mustard dressing nicely tempers the bitter arugula. Though there are multiple parts to this salad, it comes together quickly if you prepare the radishes and asparagus a few hours before serving.



A beautiful bunch of fresh dill purchased for a mere dollar!

Roast Radish and Lentil Salad with Mustard Dressing

Yields 4 servings

-5-6 cups fresh arugula

-1 bunch radishes, roasted and quartered

-1 tbsp extra virgin olive oil

-1 tsp herbes de provence

-1/2 bunch asparagus, steamed and chopped

-1/4 cup fresh dill, chopped

-1/2 cup dry lentils, cooked OR 1 cup canned lentils

-1 cup water

-Handful of sunflower sprouts, optional


1. Preheat oven to 375 F. Cut radishes into quarters and place on baking sheet. Toss in olive oil and herbes de provence and bake for 20-30 minutes, or until soft and browned.

2. While radishes are baking, wash and steam asparagus until bright green. Rinse steamed asparagus in cold water.

3. If using dry lentils, rinse and drain before placing in a pot with 1 cup water. Bring to a boil and then reduce heat to a simmer. Cook for 20-30 minutes, or until all the water has been absorbed and lentils are soft.

4. Assemble salad by mixing together arugula, radishes, asparagus, and lentils. Toss in mustard dressing (recipe below) and top with fresh dill and sunflower sprouts, if desired.

Mustard Dressing

-1/4 cup extra virgin olive oil

-1 1/2 tbsp prepared whole grain mustard

-1 tbsp apple cider vinegar

-1 tsp agave nectar, maple syrup, or brown rice syrup


1. Whisk together dressing ingredients until fully incorporated, adjusting to taste. Pour over salad and toss to serve.


Also by Molly: Why New Vegan Companies Succeed in a Non-Vegan World

In Salads: Spring Asparagus Salad

Crispy Seitan Salad with Chia Seed Dressing

Quinoa Seaweed Salad


Photo: Molly Lansdowne

Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.


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