This vegan recipe is so adaptable that you can make little changes, like I did, and it still have it work! I hope you enjoy the salad as much as I did :). 

Preparation time: 15 – 20 minutes

Cooking time: 20 – 25 minutes + cooking time for the lentils if using dry lentils

Makes: 4 servings of salad and 1/3 cup (80ml) of dressing


3 red onions, peeled and cut into quarters

2 tbs of vegetable oil (I used rice bran oil)

1 tbs maple syrup

1.5 tsp ground cumin

salt and pepper to taste

1 cup (200g) dried beluga lentils OR 2 (425 g each) cans of canned beluga lentils, drained and rinsed

400g carrots, peeled and washed

2 cups (60g) firmly packed greens of your choice (I went with mixed leaves that included rocket, lamb’s lettuce, baby spinach and beet leaves)

1 candy beet, washed, peeled and thinly sliced (optional)

10 radishes, washed and thinly sliced (optional)

1/3 cup (13g) chopped fresh mint leaves


3 tbs olive oil

1 garlic clove, pressed 

1 tsp garam masala

2 tbs apple cider vinegar

1/2 tsp salt


Preheat the oven to 400F/200C and line a rimmed baking sheet with parchment paper. Put the onions in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin and toss until evenly coated. Transfer to the lined baking sheet, spreading evenly. Season with salt and pepper and bake for about 20 minutes or until the onions are soft and starting to brown around the edges. 

Meanwhile, cook the lentils as outlined on the packaging or use pre-cooked/canned lentils, like I did.

Created carrot ribbons by using a potato peeler and then combine the carrot ribbons, candy beet, radishes, greens and lentils in a large bowl. Once cooled to room temperate, add the roasted onions too.

To make the dressing, combine the ingredients in a small bowl and whisk until combined.

Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Add the fresh mint and serve immediately. 

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