Harissa Roasted Vegetable Lentil Salad
This harissa roasted vegetable lentil salad is a hearty, flavour-packed dish made with roasted cauliflower, sweet potato and red onion, then tossed with lentils, chickpeas and a lemon harissa dressing. It’s satisfying, with a balance of smoky, sweet and fresh elements in every bite.
Servings: 6 servings
Equipment
- sheet pans two pans suggested to avoid crowding vegetables
- mixing bowl
Ingredients
For the Harissa Salad
- 1 small head cauliflower cut into small florets (8 cups/730g)
- 1 red onion thinly sliced (2 cups/195g)
- 1 large sweet potato cut into 1-inch cubes (3½ cups/454g)
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 2 tsp olive oil
- Salt and pepper to taste
- 1 can chickpeas drained and rinsed, 540mL
- 1 can lentils drained and rinsed, 540mL
- ⅓ cup dried apricots or pitted dates chopped
- ¼ cup sliced almonds toasted
- 1 handful fresh mint or parsley or a mix finely chopped
For the Lemon Harissa Dressing
- 3 tbsp lemon juice about 1 lemon
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp harissa paste
- 1 clove garlic finely grated
- Salt and pepper to taste
Instructions
- Roast the vegetables. Preheat oven to 425°F and line a large baking sheet with parchment. Add cauliflower, red onion, and sweet potato to a large bowl. Add harissa paste, cumin, and olive oil, season generously with salt and pepper, and toss to coat. Spread the vegetables evenly over two baking sheets. Roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
- Toast the almonds (optional but recommended). While vegetables roast, heat a small dry skillet over medium heat. Add almonds and toast, stirring occasionally, for 4–5 minutes until golden and fragrant. Transfer to a plate immediately. Watch carefully to avoid burning, they should be lightly golden brown.
- Make the dressing. Using the same large bowl you tossed the vegetables in, whisk together lemon juice, olive oil, maple syrup, harissa paste, and garlic. Season with salt and pepper.
- Assemble salad. Add lentils, chickpeas, apricots, and roasted vegetables to the bowl with the dressing. Toss to coat. Taste and adjust seasoning. Mix in mint or parsley, or both.
- Serve. Scoop into a serving bowl and top with toasted almonds. Serve with more fresh herbs and lemon wedges, if desired.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 55g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 102mg | Potassium: 933mg | Fiber: 14g | Sugar: 15g | Vitamin A: 9742IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 5mg