Honey Mustard Lentil Vegetable Salad

5 from 2 reviews


  • ¼ cup olive oil
  • 12 Tbsp. dijon mustard*
  • 23 Tbsp. honey (or maple syrup for vegans)**
  • juice of ½ lemon
  • 1 small garlic clove, minced or grated
  • salt + pepper
  • 1 Tbsp. olive oil
  • 1 medium zucchini sliced into 1/2” half circles
  • 1 cup frozen corn
  • 1 cup uncooked green lentils, rinsed, picked, and cooked according to package directions (best if drained completely and still hot)
  • 2 small carrots, peeled into ribbons
  • 1/2 cup mini heirloom tomatoes, sliced in half
  • 23 green onions, sliced thin to garnish
  • salt + pepper


  1. For the dressing: Combine olive oil, dijon, honey/maple syrup, lemon, and garlic in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
  2. For the salad: Heat olive oil in a medium skillet over medium heat. Add zucchini and season with salt and pepper. Sauté until it starts to get tender (3-5 minutes), and then add corn. Sauté until the zucchini and corn are caramelized and browned (5-7 minutes).
  3. Add cooked lentils to a large bowl. Add sautéed zucchini and corn, carrot ribbons, and tomatoes. Pour half of the dressing over top, seasoning with salt and pepper if needed. Sprinkle with green onions and serve with extra dressing on the side.


*I used 2 Tbsp. because I love the tanginess that the dijon brings this salad. Mark thought it was a little strong. If you’re especially sensitive to mustardy flavors, start with 1 Tbsp., taste, and increase if necessary.
**Just like the mustard, start out with 2 Tbsp. honey, and then taste and increase if desired!

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