The Winter Salad That Keeps on Giving: Roasted Vegetable and Lentil Salad with Herbed Dressing

Recipe courtesy of Sarah Bradley, adapted from Alive Magazine.

We’re nearing winter, when kitchen creations centre on root vegetables, grains, pulses, and other locally available goodies from Karma. But for now, we are still lucky to have access to some bright, colourful produce that brings memories of warmer days to our kitchens. For those of us whose work days can be long and time in the kitchen limited, it’s nice to have simple yet hearty dishes that can be prepared on days off and be savoured throughout the week.

I was inspired to make this salad during a recent visit to Karma, when the discounted produce shelf was brimming with violet eggplant, red peppers, and both yellow and green zucchini – what a luxury! I picked up a clove of garlic, a bunch of parsley, a lemon, and filled a jar of lentils, and rushed home, eager to get cooking.

This dish is bursting with flavour and different textures. It will fill your kitchen with the aroma of roasting vegetables and herbs and the satisfying earthiness of brown lentils. A rich, flavourful dressing holds it all together.

Best of all, it’s one of those meals that almost tastes even better as leftovers! After a long week, it’s so lovely to open one’s fridge to a hearty meal. Just reheat on your stovetop or in a casserole dish in your oven, top it off with more fresh herbs and serve alongside a steaming mug of tea or apple cider. It’s just the meal to fill your belly and hold in the warmth for these increasingly chilly evenings. I hope you enjoy!



1 cup (250 mL) dry brown or green lentils
2 medium eggplant, cut in half lengthwise
2 medium zucchini, cut in half lengthwise
2 red peppers, quartered
1 medium red onion, quartered
1 cup (250 mL) extra-firm tofu, crumbled (press first to get rid of excess liquid)
1/2 cup (125 mL) sliced sun-dried tomatoes
1/2 cup (125 mL) sliced Kalamata olives (optional)
1/3 cup (80 mL) olive oil
2 Tbsp (30 mL) white wine vinegar
Approx. 1 cup (250 mL) fresh herbs (I used mint and parsley)
2 garlic cloves, diced
2 tsp (10 mL) maple syrup
2 Tbsp tahini
1 Tbsp (15 mL) Dijon mustard
¼ cup nutritional yeast
Salt and pepper, for roasting veggies



Start by salting your eggplant. Sprinkle cut sides of eggplant with salt and let sit for 15 minutes. Pat dry with a clean tea towel.

While that’s happening, preheat your oven to 400 F (200 C). Prepare two pans either by adding parchment paper or lightly oiling them.

Next, cook those lentils. Place lentils, a pinch of salt, and 4 cups (1 L) water in a medium saucepan. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils have softened. Drain.

Place all veggies in a large bowl. Toss with oil and season with salt and pepper. Place the two trays in the oven and roast for ~20 minutes. Check frequently to ensure they don’t burn – it really depends on your oven.

Once the veggies have cooled, remove from pans and cut into 1/2 in (1.25 cm) pieces, place in a salad bowl, and let rest for 10 minutes. Toss with lentils, crumbled tofu, sun-dried tomatoes, and olives.

Time to make your dressing! In a small blender, add olive oil, vinegar, herbs, garlic, maple syrup, tahini, mustard, nutritional yeast, salt and pepper, and blend until smooth. Pour over salad and toss to coat. Add any additional torn herbs as a final touch.

Now dive into those flavours and the satisfaction of preparing a meal that can be enjoyed throughout the week.

A hearty salad to celebrate the mid-summer bounty

Summer’s later-than-usual return brought a bounty of colourful produce overflowing from our beloved fruit stands, farmers’ markets, and of course Karma! From brilliant red peppers to sunshiney yellow summer squash to deep violet eggplants, vegetables beg to be sliced, tossed with olive oil and a simple shake of salt and pepper, and eaten fresh from the grill or roasting pan. A final sprinkle of whatever fresh herbs you have available adds an extra burst of flavour.

Many summers ago, I had the good fortune to work as a farmhand on a small family farm called Pilgrims’ Produce in the sunny Okanagan Valley. As a city person, that experience gave me a renewed appreciation for fresh produce, prepared and served simply — and most importantly, shared with friends old and new. I find that meals always taste best when served alongside an appreciation for where the food was grown and all the care that went into harvesting, processing, and distributing it so that it could make its way onto our plates. 

In this salad, hearty grains are combined with a rainbow of roasted vegetables and topped with a simple dressing of tahini, lemon, mustard, and fresh herbs. This salad is versatile: feel free to substitute whichever veggies that call to you, and use whichever grains you have on hand, from millet to brown rice to quinoa. I’ve just started a miniature herb garden on my porch and enjoy picking a sprig here and there to add a zest to salad dressings.

Bonus: this simple salad makes for great leftovers — perfect for those busy bees who don’t always have time to cook every night, but who enjoy the physical and mental benefits of having nourishing food for those long summer evenings.

Recipe adapted from Real Food Real Health

Serves 8 medium bowls

What you’ll need:

Salad base 

  • 4 c. mixed lettuce/arugula/baby spinach
  • 2 c. dried spelt kernels or other hearty grains
  • Salt and pepper, other dried spices and herbs (e.g. thyme, oregano)
  • 3 lbs. hearty mixed vegetables: summer squash, carrots, eggplants, portobello mushrooms, etc. (bell pepper works well too, but don’t roast them for as long as they will burn)
  • 1 tbsp. organic canola oil
  • 2–3 shallots, minced

Salad dressing

  • juice of ½ lemon juice + zest
  • ¼ c. apple cider vinegar
  • ¼ c. tahini
  • 1 tbsp. maple syrup
  • ½ tsp. Dijon mustard

Salad toppings

  • ½ c. dried currants or cranberries
  • ½ c. slivered almonds, toasted
  • ½ c. pumpkin seeds, toasted
  • ¼ c. hemp seeds 
  • Fresh herbs, loosely chopped
  • Additional nuts or seeds to add crunch and flavour

How to make it:

1. Preheat oven to 375F. 

2. In a medium saucepan, add spelt/other grains, pinch of salt, and 5 cups of water. Bring to a boil; then reduce heat and simmer, uncovered, for about an hour, until grains are tender but chewy. Drain in a colander and set aside for now. 

3. Roughly chop the greens to form the base for the salad and place in a large bowl.

4. Chop the vegetables into cubes of equal size, roughly ½-inch.

5. While the grains are cooking, place the chopped vegetables on 2–3 lightly greased sheet pans. Drizzle the vegetables with oil and sprinkle with salt, pepper, and whatever other dried spices/herbs you like. Toss to combine. Place the pans in the oven and roast for 50–55 minutes.

6. Carefully, remove pans from the oven, sprinkle with minced shallot, and use a spatula to turn the pieces over. Cook another 15 minutes, until vegetables are tender and beginning to brown. Remove from the oven and cool.

7. In a small blender or using a bowl and whisk, combine all salad dressing ingredients until smooth.

8. Now it’s time to assemble your salad! Add the cooked grains and roasted vegetables to your bowl of greens. Drizzle with dressing, keeping any extra to serve on the side. Lightly combine everything with a spatula.

9. Top with fresh herbs, currants, almonds, pumpkin seeds, hemp seeds, and any other toppings that strike your fancy.

10. Enjoy the most flavourful summer salad, and soak in those rays!

Contributed by Sarah Bradley