5 from 13 votes
vegan arugula lentil salad with cumin toasted pine nuts oven-roasted tomatoes and avocado
Arugula Lentil Salad with Cumin Toasted Pine Nuts and Creamy Lemon Tahini Dressing {Vegan}
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

This protein packed vegan salad is packed with delicious flavors and textures!  Chewy lentils, crunchy toasted pine nuts, sweet oven roasted tomatoes, creamy avocado, and peppery arugula topped with a tangy lemon tahini dressing.

Course: Salad
Cuisine: American
Keyword: healthy arugula lentil salad recipe, how to make an avocado rose, vegan
Servings: 6 people
Calories: 266 kcal
  • 6 cups Arugula baby, washed (4 oz)
  • 1/4 cup French green lentils uncooked or 1 cup cooked
  • 1 pint Tomatoes * cherry or grape
  • 2 tbsp Avocado oil olive oil can also be used
  • 1/4 cup Pine nuts
  • 2 tsp Cumin seed whole
  • 2 Avocados medium size, diced or sliced
  • 2 tbsp Tahini
  • 2 tbsp Lemon juice
  • 2 tbsp Water
  • 1/4 tsp Sea salt plus more to taste
Cook Lentils
  1. Simmer lentils in 4 cups water until they are tender and have absorbed most of the water, about 20 to 25 minutes

  2. Drain any excess water after lentils have cooked, and cool to room temperature or refrigerate until needed

Oven Roasted Tomatoes
  1. Preheat oven to 350 degrees F

  2. Cut tomatoes in half and toss with 1 tbsp avocado oil.  Place on parchment paper lined roasting sheet, cut side up

  3. Lightly sprinkle tomatoes with sea salt and place in oven 

  4. Roast for 1 hr and then let cool to room temperature.  If not using immediately, roasted tomatoes can be stored in the refrigerator for up to 3 days

Cumin Toasted Pine Nuts
  1. Combine whole cumin seed, pine nuts, and 1 tbsp avocado oil in a small frying pan or cast iron pan

  2. Toast over medium high heat for 2 to 3 minutes until cumin is fragrant and pine nuts are starting to brown lightly

  3. Remove from heat and let cool to room temperature

Prepare Lemon Tahini Dressing
  1. Whisk together tahini, lemon juice, 2 tablespoons water, and 1/4 teaspoon sea salt in a medium size bowl.  Set aside or refrigerate until needed

Assemble the Salad
  1. Add washed arugula to salad bowl, top with cooked lentils and oven roasted tomatoes

  2. Dice or slice avocado and add to salad

  3. Sprinkle cumin toasted pine nuts on top of salad and drizzle with with Lemon Tahini Dressing.  Toss salad and serve