Warm Lentil Salad with Brazil Nut Pesto

Updated: Jun 27, 2018

Who said salads have to be all greens and cold veggies?! This salad makes the perfect meal, side dish or warming snack. Although its Spring time, you might be wondering why I am introducing a warm salad. Well, the truth is, sometimes I get sick of cold spinach salads and just want to change things up! Plus its simple and can be a complimentary side dish to grilled chicken, shrimp, even a regular salad, and the list goes on! Give it a shot and don't forget to also save this recipe for the fall and winter.


  • 1 can cooked lentils, drained and rinsed

  • 1/2 red onion, diced

  • 1 tbsp avocado oil for onions

  • 1 tbsp olive oil for sweet potatoes and carrots

  • 1 carrot, cubed

  • 1 small sweet potato, peeled and cubed


1 cup brazil nuts

1/4 cup olive oil

1/4 cup fresh basil leaves

1/4 cup water - if needed

1 clove of garlic, minced


1. preheat oven to 400F

2. Bake carrots and sweet potato with olive oil for 30 minute or until softened

3. In the meantime sauté onions until softened

4. Make the sauce by combining all the ingredients into a food processor. Add water if needed to thin it out

5. Combine all the ingredients

If you liked this recipe then check out these others on my blog:

Fried Cauliflower Rice

Walnut Lentil Stuffed Mushrooms

Lettuce and Cabbage Bowls


xo nic

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