This Turkey & Lentil Roasted Carrots Salad is something I make when I want something hearty but not heavy.
It’s protein-packed, fiber-rich, and tossed in a creamy tahini dressing that pulls everything together. Roasted carrots bring sweetness, lentils bring texture, and the ground turkey keeps it satisfying. It’s one of those salads that eats like a full meal.
Why I Love This Recipe
This recipe is a fridge-friendly favorite. I make it on Sundays and eat it cold or warm all week. It’s one of those “salads” that feels comforting and real — not just leaves on a plate.
- The roasted carrots get sweet and caramelized
- Tahini dressing is creamy without any dairy
- Lentils + turkey = serious protein and fiber
- It’s filling, but still fresh
- Tastes even better the next day
Servings and Time
Serves: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
What You’ll Need
- 4 large carrots, peeled and sliced into 1/4-inch coins
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 lb ground turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cooked green or brown lentils (canned or cooked from dry)
- 2 tablespoons chopped fresh parsley or cilantro
For the tahini dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1 clove garlic, finely grated
- 2–3 tablespoons warm water (to thin)
- Pinch of salt
Tools You’ll Need
- Baking sheet
- Skillet
- Mixing bowls
- Spatula
- Whisk
- Serving bowl
Pro Tips
- Don’t crowd the carrots — they roast better when spaced out
- Brown the turkey well for extra flavor
- Use canned lentils to save time
- Make the tahini dressing in a jar and shake it
- Double the dressing — it’s good on everything
Substitutions and Variations
- Use chickpeas instead of lentils
- Swap ground turkey for ground chicken or tofu crumbles
- Add arugula or spinach for a green boost
- Try harissa or smoked paprika on the carrots
- Use cilantro instead of parsley
Make Ahead Tips
- Roast the carrots and cook the turkey in advance
- Store dressing separately and toss before serving
- Keeps well in the fridge for 3–4 days
Instructions + Recipe
Step 1: Roast the Carrots
Preheat oven to 425°F. Toss 4 large carrots (peeled and sliced into 1/4-inch coins) with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 2: Cook the Ground Turkey
Heat a skillet over medium heat. Add 1 lb ground turkey, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Cook for 8–10 minutes, breaking it up as it browns, until fully cooked and lightly golden in spots.
Step 3: Make the Tahini Dressing
In a small bowl, whisk together 3 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon maple syrup, 1 finely grated garlic clove, and a pinch of salt. Slowly whisk in 2–3 tablespoons warm water until smooth and pourable.
Step 4: Combine the Salad
In a large serving bowl, add 1 cup cooked green lentils, the roasted carrots, and the browned turkey. Drizzle in the tahini dressing and toss gently until everything is coated. Sprinkle with 2 tablespoons chopped parsley or cilantro.
Macros (Per Serving – Approximate)
Calories: 410
Protein: 32g
Carbs: 20g
Fat: 22g
Fiber: 7g
Why This Recipe Works (Quick Science)
- Roasting carrots brings out natural sugars and caramelization
- Lentils + turkey = a complete protein and lots of fiber
- Tahini has natural emulsifiers that help create a creamy, stable dressing without dairy
- Layering hot and cold makes the salad more dynamic in texture and flavor
Common Mistakes
- Overcrowding the carrots on the pan — they’ll steam instead of roast
- Not seasoning the turkey — it needs the garlic and onion powder to pop
- Using dry lentils straight from the can — rinse and drain first
- Skipping the water in the tahini dressing — makes it too thick to coat
What to Serve With
- Warm pita or flatbread
- Chilled cucumber yogurt salad
- Roasted cauliflower or broccoli
- A light lemony soup
FAQ
Can I eat this cold?
Yes! It’s great warm, room temp, or cold from the fridge.
Can I use red lentils?
Not ideal. They’re too soft. Stick to green or brown.
Is the dressing nut-free?
Yes! Tahini is made from sesame seeds, not nuts.
Can I make this vegetarian?
Totally. Use lentils and roasted chickpeas or tofu instead of turkey.
How long does it last?
3–4 days in the fridge, tightly sealed. Dressing holds up well.
Leftovers and Storage
- Store salad in an airtight container in the fridge for up to 4 days
- Keep extra tahini dressing in a separate jar
- Refresh with a squeeze of lemon or fresh herbs before serving
- Great for meal prep lunches
Let’s Make It!
This Turkey & Lentil Roasted Carrots Salad is simple, satisfying, and full of good stuff. It’s the kind of recipe that keeps you full without weighing you down. Give it a try and let me know how it goes — I’d love to hear your tweaks or questions in the comments!