Roasted Potato, Lentil, Asparagus Salad


  • For the Salad:
  • 1 Cup Steamed Lentils, we used Eden's Select to save time
  • 3 Medium Red Potatoes, sliced
  • 1 Bunch Asparagus, ends cut off
  • 1 Large Shallot, sliced into thin rings
  • 1 TB Cold-Pressed Extra Virgin Olive Oil, divided
  • handful minced fresh tarragon
  • APL Mustard Dressing:
  • 2 TB Dijon Mustard
  • 2 Garlic Cloves, minced
  • 2 TB Coarse-Grained Mustard (we love Sir Kensington)
  • 4 TB Cold-Pressed Extra Virgin Olive Oil
  • 3 TB Fresh Lemon Juice
  • Pinch of Sea Salt, fine-grained


  1. Preheat the oven to 400-degrees.
  2. Steam your lentils according to the package or drain the can and place them in a large bowl.
  3. Slice the potatoes and place them on a baking sheet- drizzle with 1/2 TB oil. Bake for 30-35 minutes or until lightly browned.
  4. Meanwhile, in a griddle pan, grill the asparagus spears with the remaining olive oil over medium heat-roughly 8 minutes or until lightly browned.
  5. Remove the asparagus spears and place in the bowl with the lentils, then toss the shallots into the pan and grill over medium heat until lightly browned-roughly 2 minutes.
  6. Toss the shallots in with the asparagus and lentils. Cut the asparagus into thirds.
  7. When the potatoes are done, place them in the bowl as well.
  8. Top with fresh tarragon and drizzle with dressing when ready to serve. Reserve the rest of the dressing in a mason jar so it doesn't make the salad soggy and it will keep longer.
RecipesAshley Pettit