This harissa roasted vegetable lentil salad is a hearty, flavor-packed dish featuring roasted cauliflower, sweet potato, and red onion tossed with lentils, chickpeas and a bright lemon-harissa dressing. Each bite balances smoky, sweet and fresh elements for a satisfying plant-based meal.
It’s ideal for meal prep: it holds up well in the fridge, and can be enjoyed warm, at room temperature, or chilled. Serve as a main, a filling side, or pack it for lunches throughout the week.
Why you’ll love this salad
- Bold, smoky flavor with a gentle heat from harissa.
- Hearty and satisfying thanks to lentils and chickpeas.
- Naturally vegan and gluten-free.
- Balanced sweet, salty and fresh components.
- Great for meal prep and stores well for several days.
- Versatile — works as a main dish or a side.
- Simple ingredients and straightforward preparation.
🔍 Recipe at a Glance
Prep Time: 15 min
Cook Time: 25 min
Servings: 6
Per Serving: ~350 kcal, 14 g fiber, 14 g protein
Diet: Vegan, gluten-free
Difficulty: Easy
Ingredients you’ll need
Here’s a summary of the main ingredients and simple substitutions. Use the ingredient list below when you’re ready to prepare the recipe.
- Cauliflower: Roasts well and soaks up the harissa flavor.
- Red onion: Adds sweetness and depth when roasted.
- Sweet potato: Brings natural sweetness and body; butternut squash is a good alternative.
- Harissa paste: Provides smoky, mildly spicy flavor—used for both roasting the veg and in the dressing.
- Olive oil: For roasting and dressing; avocado oil is an alternative for high-heat roasting.
- Lentils: Use canned for convenience or cooked green/brown lentils if you prefer to prepare from dry.
- Chickpeas: Adds texture and fiber; white beans or black beans work too.
- Dried fruit (dates or apricots): Offsets spice with a touch of sweetness; dried cranberries or raisins can substitute.
- Sliced almonds: Toasted for crunch; swap for pistachios, walnuts, or seeds if needed.
- Fresh herbs (mint or parsley): Brighten the salad—use one or a mix.
- Lemon juice: Balances richness; apple cider vinegar can be used instead.
- Maple syrup: Rounds out the dressing’s acidity; honey if not keeping the dish vegan.
Variations
- Crumble feta over the top for a salty, creamy contrast (not vegan).
- Stir in sliced cucumber or arugula just before serving for extra freshness.
- Boost heat with chili flakes or another teaspoon of harissa paste.
- Swap in cooked quinoa or farro for a different texture.
- Add baked lemon-herb tofu for additional protein.
- Use a maple-balsamic dressing for a different sweet-tangy profile.
How to make the salad
- Preheat the oven to 425°F. In a large bowl toss cauliflower florets, cubed sweet potato and sliced red onion with harissa paste, ground cumin, olive oil, salt and pepper until well coated.
- Spread the vegetables across two baking sheets so they don’t crowd. Roast 25–30 minutes, tossing once, until tender and caramelized.
- While the vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 4–5 minutes until golden; remove immediately to prevent burning.
- Whisk the dressing in the same large bowl: lemon juice, olive oil, maple syrup, a teaspoon of harissa paste and grated garlic. Season to taste with salt and pepper.
- Add drained lentils, drained chickpeas, chopped dried fruit and the roasted vegetables to the bowl. Toss to coat in the dressing and fold in the fresh herbs.
- Serve in bowls topped with toasted almonds, extra herbs and lemon wedges if desired.
Expert tips
- This salad tastes even better after resting a day, making it perfect for meal prep.
- Roast on two trays so vegetables brown instead of steam.
- Cut vegetables into uniform pieces for even cooking.
- Taste your harissa first—heat levels vary between brands—then adjust amounts.
- Add herbs right before serving to keep them bright and fresh.
FAQs
Heat depends on the harissa you use. The recipe is written for mild heat; reduce or increase harissa to suit your tolerance.
Yes. Store in an airtight container in the fridge for up to 4 days. For best texture, keep toasted almonds separate and add them when serving; toss in herbs just before eating.
Yes—cook and cool them before adding to the salad.
Both. Serve warm right after making, or at room temperature or chilled later.
How to store
- Keep leftovers in an airtight container in the fridge for up to 4 days; flavors deepen after the first day.
- Store toasted almonds separately for maximum crunch, and add fresh herbs just before serving.
- Do not freeze; the texture and dressing won’t hold well after freezing and thawing.
More vegan meal-prep salads
- Mediterranean Barley Salad
- Chipotle Bean Salad
- Edamame Bean Salad with Ginger Miso Dressing
- Roasted Vegetable Salad
If you make this recipe, please consider leaving a comment and a rating in the comments below. It helps others and I love to hear your feedback. Thanks for trying the recipe!
Harissa Roasted Vegetable Lentil Salad
Ingredients
For the salad
- 1 small head cauliflower, cut into small florets (about 8 cups / 730 g)
- 1 red onion, thinly sliced (about 2 cups / 195 g)
- 1 large sweet potato, cut into 1-inch cubes (about 3½ cups / 454 g)
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 2 tsp olive oil (for roasting)
- Salt and pepper, to taste
- 1 can chickpeas, drained and rinsed (540 mL)
- 1 can lentils, drained and rinsed (540 mL) or 1½–2 cups cooked lentils
- ⅓ cup chopped dried apricots or pitted dates
- ¼ cup sliced almonds, toasted
- 1 handful fresh mint or parsley, finely chopped
For the lemon-harissa dressing
- 3 tbsp lemon juice (about 1 lemon)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp harissa paste
- 1 clove garlic, finely grated
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F. Line baking sheets with parchment. In a large bowl toss cauliflower, sweet potato and red onion with 1 tbsp harissa, 1 tsp cumin, 2 tsp olive oil and salt and pepper until evenly coated.
- Spread vegetables across two baking sheets and roast 25–30 minutes, tossing once, until tender and caramelized.
- While the vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 4–5 minutes until golden, then remove to cool.
- In the large bowl whisk together lemon juice, olive oil, maple syrup, 1 tsp harissa and grated garlic. Season to taste.
- Add drained lentils, chickpeas, chopped dried fruit and roasted vegetables to the bowl and toss to coat with the dressing. Stir in chopped herbs.
- Serve in bowls topped with toasted almonds and extra herbs and lemon wedges if desired.
Nutrition (per serving)
Calories: ~350 kcal; Protein: 14 g; Fiber: 14 g; Fat: 10 g; Carbs: 55 g (approximate)