Carrot, Lentil, and Arugula Salad with Miso Brown Rice and Walnuts

Carrot, Lentil, and Arugula salad with Miso Brown Rice and Walnuts. Spice rubbed roasted root veggies, miso sesame brown rice, peppery arugula, lentils, raisins, and crunchy walnuts, all tossed in a zesty homemade vinaigrette. This easy, high protein rice bowl is hearty and satisfying, while still tasting light and fresh at the same time. It makes for an easy weeknight dinner, but if you opt to serve it with a chilled glass of white wine and some bakery-fresh bread on the side, you’ll have yourself a meal that’s fancy enough for date night.

this …

This recipe also makes a great lunch for the next day, so I like to make a double batch and leave the dressing off until I’m ready to serve. That way the greens stay fresh in the fridge until lunch time.

I know a lot of people hate cooked carrots – and while I can’t relate because I’m Norwegian and I grew up eating boiled potatoes and carrots with pretty much every meal – I do understand that an over-cooked, under-seasoned cooked carrot can be a little lackluster. BUT TRUST ME, these roasted carrots are anything but lackluster!

The spice rubbed carrots are seasoned with bright coriander, earthy cumin, vibrant paprika (which adds such a beautiful color to anything you roast…potatoes, tempeh…everything) and a touch of cayenne pepper which helps to balance the natural sweetness of the carrots.

A good sprinkle of salt and a drizzle of olive oil ties this simple recipe together and then the crucial step: MASSAGE THE VEGGIES. I mean, you could just toss them in a bowl…but just like with my Restaurant Style Brussel Sprouts Recipe, massaging the seasoning all over the carrots and in between the layers of red onion really makes sure that each bite is flavorful and delicious.

Sesame Miso Brown Rice is another great stand alone recipe here – and it’s something you can use as a side dish for a lot of different meals in the future – but here it serves as a hearty serving of whole grains to make this salad more filling. Best part? When combined with the lentils, adding a serving of whole grains like brown rice ensures that this meal has all 9 essential amino acids.

The toasted sesame oil also works so well with the slightly nutty taste of brown rice and the miso paste gives it a rich and savory depth of flavor that is so tasty! You could add some low sodium soy sauce to taste if desired, but go easy, a little goes a long way when paired with miso.

I wrote that the sesame oil and miso paste are optional because plain brown rice – or any cooked grain – would work too. I love that every element of this salad is seasoned seperately and therefore each component brings something delicious to the plate, but if you’re short on time or don’t have miso paste, regular rice is just fine.

You could also substitute white rice, farro, quinoa, or millet for the brown rice if desired. 

LENTILS 101:

Either precooked or canned lentils can be used this recipe. And of course, you could sub chickpeas or another legume if you like.

I usually cook my own from dried lentils because it’s very inexpensive and super easy to do! My favorite way to cook lentils is to add them to boiling water along with a bay leaf, a 2 inch chunk of red onion, and a pinch of salt. Once boiling, reduce the heat to a simmer, cover and cook for 20-25 minutes or until softened. Then drain the water and remove the onion and bay leaf.

Seriously, this method is a game changer and it adds so much flavor to the lentils!

As usual, the toppings are the recipe All Stars. I happen to think that good recipes are always tied together with tasty toppings that add color and texture to the final dish.

Even though they’re toppings, I don’t think of these ingredients as just “garnish”…quite the opposite actually! These guys are the real MVPs and it’s the tangy homemade vinaigrette, chewy mandated raisins, and crunchy chopped walnuts that take this salad to the next level!

If you enjoyed this recipe post, please let me know in the comments and consider leaving a 5 star review below to let me know that you’d like to see more colorful, plant-focused recipes like this on the blog!

Hope you all have a great day. Thanks for stopping by and happy cooking!

Love,

Nicole