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Lentil & Roasted Grape Salad with Lemon-Tahini Dressing

A surprising mix of savory and sweet, this hearty lentil salad features caramelized grapes, crunchy arugula, and a bright lemon-tahini dressing. It’s protein-packed, refreshing, and anything but ordinary.
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Prep Time 10 minutes
Cook Time 18 minutes
Roasting Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Lunch
Cuisine: Modern Mediterranean
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cooked green lentils
  • 1 cup red grapes (halved)
  • 1 tbsp olive oil
  • 2 cups arugula or mixed greens
  • 1 tbsp chopped walnuts
Dressing:
  • 1 tbsp tahini
  • Juice of 1/2 lemon
  • 1 tsp maple syrup
  • 1 tbsp water
  • Pinch of salt

Equipment

  • Baking sheet
  • bowl

Method
 

  1. Preheat oven to 200°C (400°F). Toss grapes with olive oil and roast for 20 minutes.
  2. In a bowl, whisk all dressing ingredients until creamy.
  3. Combine lentils, greens, and walnuts. Add roasted grapes.
  4. Drizzle with dressing and serve immediately.

Notes

Can be served warm or cold. Great as a make-ahead lunch.