⅓cupcooked lentilshome cooked or canned, see notes for substitutes
5cupsarugula
2handfulsraisins
2handfulschopped walnuts
Dressing
4tbspapple cider vinegar
1tbspolive oilextra virgin
4tspmaple syrup
2pinches kosher salt
2pinchesblack pepper
Instructions
Prep
Preheat the oven to 375 degrees and line a large cookie sheet with a nonstick baking mat or parchment paper if desired. Peel and chop the carrots. I like to cut them in 3s on a diagonal and then slice each piece in half to make a 2-bite-sized shape. Then roughly chop the onion and set all of the veggies aside.
Step 1: Savory Roasted Carrots
Place the carrots and onions onto the cookie sheet and top with olive oil and all of the spices. Toss to coat evenly then spread into an even layer and bake for 25-30 minutes or until fork tender and caramelized around the edges. Note: if you cut them smaller that th 2-bite-size they'll cook faster, so adjust cooking time as needed.
Step 2: Easy Homemade Dressing
Combine all of the dressing ingredients in a bowl and whisk to combine. Add the raisins to to the vinaigrette to give them a chance to plump up and marinate while you assemble the salad. Then set aside.
Step 3: Make the Miso Sesame Brown Rice
While the carrots are roasting, cook the brown rice according to the package directions with a pinch of salt. This should take about 20 minutes. Then fluff the cooked rice with a fork and add the miso and toasted sesame oil while the rice is still warm. Mix well to distribute evenly. Taste and add more salt if desired. Note: A few dashes of low sodium soy sauce or tamari is good too. Set aside to cool.
Assemble
When the carrots, rice, and homemade dressing are complete, all that's left to do is assemble! So in a large mixing bowl combine the roasted carrots and onions, brown rice, lentils, arugula, walnuts, raisins, and dressing. Toss well to combine, then divide between two plates and finish with some freshly cracked black pepper on top. Enjoy!
Notes
Servings Size: This salad / grain bowl hybrid makes 2-3 hearty servings if served alone as a meal but it could easy serve 4-6 as a side fish if accompanied with other dishes. Pro Tips:
I like to allow the carrots and brown rice to cool slightly before mixing in the greens. This prevents wilting.
Sometimes I double or triple the dressing recipe so that I can serve extra on the side. The leftover dressing keeps in the fridge for about 2 weeks.
I also love to serve this salad with lots of fresh lemons and some garlic hummus on the side.
Brown RiceI 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 and brings something delicious to this salad 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. Dressing Options:If you don't want to make your own dressing, any store-bought option you like will work instead. My Vegan Honey Mustard Dressing is also really great for this recipe, so give that a try if you're looking for something creamer. Don't have or want to use lentils? Sub 1 cup of canned chickpeas instead!
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