Roasted Carrot Salad with Lentils, Arugula, Pumpkin Seeds, Mint & Feta

Directions

1. Rinse the lentils, then place them in a small saucepan with fresh water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15–20 minutes. Drain and rinse under cold water.
2. While the lentils cook, wash and dry all produce. Peel and trim the carrots, then cut them into ½-inch pieces and spread on a baking sheet.
3. Drizzle the carrots with a little oil and your preferred spices, toss to coat, and spread them in an even layer on the sheet.
4. Roast the carrots in a preheated 425°F oven, stirring once halfway through, until golden and tender, about 18–20 minutes. Remove from the oven when done.
5. Meanwhile, whisk together oil, vinegar and the spices to make a quick dressing in a medium bowl.
6. Thinly slice the shallot and mince the garlic, then add them to the dressing. Slice the celery and add it too.
7. Pick mint leaves from the stems, finely chop, and add to the bowl with the dressing.
8. Pit and dice the avocado, then fold it into the dressing along with the drained lentils and a pinch of salt and pepper.
9. When the lentils are ready, transfer them to the dressing and toss. Just before serving, add the roasted carrots, arugula, and pumpkin seeds, mixing gently to combine.
10. Divide the salad among plates, top with crumbled feta, and serve.