Roasted Potato and Lentil Salad with homemade walnut pesto dressing served in a white bowl
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Roasted Potatoes and Lentil Salad with Lemony Pesto

 A hearty and healthy meatless potato and lentil salad tossed with a delicious lemon-kissed walnut pesto dressing! This is the perfect recipe for your vegetarian meal prepping! Easy to make and the best office lunch ever!

Course Main Course, Salad
Cuisine American
Keyword clean eating, homemade pesto, lentil salad recipes, meal prepping, office lunches, pesto dressing, salad recipes, vegetarian lunch ideas, walnut pesto
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 514 kcal

Ingredients

  • 1.5 lbs potatoes, cut into 1/2 inch pieces 680 g, Yukon gold, red or purple
  • 1/2 tablespoon extra virgin olive oil
  • sea salt
  • freshly ground pepper
  • 1 cup black or French lentils rinsed
  • 3 oz baby arugula 85 g
  • 1/2 lemon juice juice

Walnut Lemony Pesto:

  • 1/3 cup toasted walnuts
  • 2 garlic cloves roughly chopped
  • 1 lemon juice + zest
  • 1/4 cup freshly grated Parmigiano Reggiano
  • 1/2 teaspoon sea salt
  • freshly ground pepper to taste
  • 1 cup basil packed
  • 1/4-1/3 cup extra virgin olive oil

Instructions

For the potatoes and lentils:

  1. Preheat oven to 425 F / 220 C. Add potatoes to a foil-lined baking sheet. Drizzle with olive oil and season with sea salt and freshly ground pepper. Toss to coat well. Bake for 30-35 minutes or until browned and crispy.
  2. In the meantime, add lentils to a large saucepan. Cover with water by about 2-3 inches and add a generous pinch of salt. Bring to a boil, then reduce heat to a low simmer. Cook for 20-25 minutes or until tender, but not mushy. Strain and set aside.

For the pesto:

  1. Add walnuts, garlic, lemon (juice & zest), parmesan, salt and pepper to a food processor. Process until desired consistency (I like mine more on the pureed side). Then add basil and pulse until all basil is chopped very finely. While the processor is running, stream in about 1/4-1/3 cup olive oil or until desired texture. Set aside.

  2. In a large serving bowl, toss together arugula, lentils, roasted potatoes and a few large spoonfuls of pesto. Toss until well-combined and coated with pesto. Squeeze with the juice of 1/2 lemon and season to taste. Serve immediately.
Nutrition Facts
Roasted Potatoes and Lentil Salad with Lemony Pesto
Amount Per Serving (1 portion)
Calories 514 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 431mg 18%
Potassium 968mg 28%
Total Carbohydrates 58g 19%
Dietary Fiber 15g 60%
Sugars 3g
Protein 20g 40%
Vitamin A 17.4%
Vitamin C 52%
Calcium 18.8%
Iron 34.3%
* Percent Daily Values are based on a 2000 calorie diet.