Because it’s still freezing here, I’m still looking to have warm salads for lunch. This Crispy Lentil Salad with Pistachio Dressing is my latest creation. 

The lentils are roasted until crispy and paired with roasted sweet potato which makes the salad really filling too. It’s all finished with a creamy pistachio-tahini dressing with garlic and fresh coriander. 

This is recipe number 37 in my Fifty Fantastic Salads series – you’ll find links to some of the others at the bottom of the page.

Nutritional Benefits

✅ Sweet potato – a rich source of beta-carotene, which the body converts to vitamin A.
✅ Lentils – high in plant protein and fibre, helping to keep you full and support gut health.
✅ Spinach – packed with iron, magnesium and folate for energy and overall health.
✅ Red peppers – really high in vitamin C to support the immune system.
✅ Tahini – a source of calcium and healthy fats.

Storage and Shelf Life

This Crispy Lentil Salad with Pistachio Dressing can be stored in the fridge for up to 3 days.

• Store in an airtight container for best results.
• The flavours develop over time, making it ideal for meal prep.
• I wouldn’t recommend freezing.

Recipe Tips:

Add extra protein – This is really a side salad, so serve with your favourite protein of choice

Make it nut-free – Swap the pistachios for pumpkin seeds or sunflower seeds, if needed.

Veg prep – Cut the sweet potato into small cubes for quicker roasting.

Here are the other salads in the series:

Fifty Fantastic Salads

Crispy Lentil Salad with Pistachio dressing

Helen Ridgeway Helen Ridgeway

Have you ever tried roasting lentils? This Crispy Lentil Salad with Pistachio Dressing is an easy way to try it. They really add a different texture to the dish and are really easy to make. Finished with a creamy pistachio dressing, this is a warm salad you’ll want on repeat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course salads, Side Dish

Servings 4

Calories 375 kcal

Equipment

• Blender
• Le Creuset roasting tray

Ingredients

 

• 2 x 400g cooked lentils (2x14oz)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 large sweet potato
• Large handful of spinach
• 2 roasted red bell peppers (from a jar)
• Sprinkle of pistachios

Ingredients for the dressing:

• ⅓ cup pistachios, unsated (40g)
• Large handful of coriander (about 20g)
• 2 garlic cloves
• ¼ cup tahini (60g)
• Juice of a lemon
• ⅓ cup water (80ml)
• ½ tsp salt
• A few grinds of black pepper

Instructions

 

• Preheat the oven to 180C or 350F. Drain and rinse the lentils and add to a large baking tray. Pour over the olive oil and garlic powder and season well with salt and pepper. Bake for 25 mins giving a shake halfway through.
• Peel and chop the sweet potato into bite-sized pieces. Add them to a baking tray with a drizzle of olive oil. Bake for 25 mins or until soft in the middle.
• To assemble the salad, add the spinach to a large serving bowl. Roughly chop the peppers and add those too. Once the lentils and sweet potatoes are ready add those to the bowl.
• For the dressing, add all the ingredients to a blender and blend until smooth. Pour over the salad, mix well, sprinkle over some chopped pistachios and serve.

Notes

• This will store well in the fridge for 3-4 days.
• If storing, I’d suggest you keep the dressing separate and add just before serving.
• You can use brown, black or green lentils for this recipe. 

 

*This post contains affiliate links. I may receive a small commission when you purchase through these links (at no extra cost to you). I only endorse products that I personally use or have tested.

Nutrition

Calories: 375kcalCarbohydrates: 46.2gProtein: 16.2gFat: 16.8gSaturated Fat: 2.2gFiber: 11.4g

Keyword fifty salads, lentil salad, pistachio dressing

Tried this recipe?Let us know how it was!