Recipe: Roasted Potato and Aspargus Salad with Lentils

Post By Olivia Blodgett, Registered Dietitian

I make this salad around this time every year because it is the perfect bridge between winter and spring. It’s hearty and filling, yet utilizes a spring vegetable and loads of fresh dill. I aboslutely love it and hope you do too!

Roasted Potato and Asparagus Salad with Lentils

adapted from

Serves: 4


  • 1 cup uncooked French green lentils (about 2 1/2 cups cooked)
  • 3 medium yellow potatoes, diced (about 3 1/2 cups)
  • 1 bunch asparagus, ends broken off and chopped
  • 1 tablespoon extra virgin olive oil, divided
  • large handful minced fresh dill
FOR THE DRESSING (makes 2/3 cup):
  • 2 tablespoons coarse seeded/old fashioned mustard
  • 2 tablespoons Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 3-4 tablespoons fresh lemon juice, to taste
  • 1 Tbsp maple syrup
  • pinch or two fine grain sea salt or pink salt


  1. Preheat the oven to 425F and line two large baking sheets with parchment paper.
  2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt.
  3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
  4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
  5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
  6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together.
  7. Pour half of the dressing and half the dill onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill, with the rest of the dressing served on the side.

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