Spring Vegetable, Lentil and Roasted Potato Salad


Prep time: 10 Minutes
Cook time: 40 Minutes
Total time: 60 Minutes
Serves: 4-6 Servings

  • 1 small shallot, finely minced (about 2 tablespoons)
  • 1 TSP grainy mustard
  • 1 TBS fresh lemon juice
  • 1 ½ TBS Aperö Blackberry Roasted Pepper Vinegar
  • Sea salt and ground black pepper, to taste
  • 5 TBS Durant Olive Mill EVOO, we used Arbequina
  • 2 lbs mini Yukon gold potatoes
  • 2 TBS Durant Olive Mill EVOO, divided
  • 1 TSP Durant Olive Oil Dipping Spice Blend
  • Sea salt and ground black pepper, to taste
  • ½ cup green lentils rinsed
  • 2 leeks
  • 1 bunch of asparagus, woody ends removed + cut into bite-sized pieces
  • 2-3 radishes, chopped
  • ¼ cup fresh dill leaves, chopped


  1. Preheat the oven to 400 F.
  2. In a small bowl, whisk together the minced shallot, mustard, lemon juice, Aperö Roasted Pepper Blackberry vinegar, salt, pepper, and Durant Olive Mill EVOO. Set aside.
  3. Cut the potatoes into halves and transfer them to a large baking sheet. If some of the potatoes are particularly large, cut them into quarters. Toss the potatoes with 1 ½ tablespoons of the Durant Olive Mill EVOO, Durant Olive Oil Dipping Spices, salt, and pepper. Slide the potatoes into the oven and set a timer for 40 minutes.
  4. While the potatoes are roasting, bring a medium saucepan of water to a boil over medium-high heat. Add the lentils to the saucepan and simmer until just tender, about 18-20 minutes. Drain the lentils and transfer to a bowl. Toss the warm lentils with 2 tablespoons of the dressing, some salt and pepper, and set aside.
  5. Finely chop leeks. 
  6. Once the 40-minute timer on the potatoes rings, take the potatoes out of the oven and give them a stir. Push them over to one side of the baking sheet. Drop the asparagus and chopped leeks on the empty part of the baking sheet. Toss the asparagus/leeks with the remaining olive oil, salt and pepper. Slide the baking sheet back into the oven for 10 minutes, or until asparagus is bright green and tender.
  7. To serve, combine the potatoes, asparagus/leeks, lentils, radishes, dill, and remaining vinaigrette in a large bowl. Season the salad with salt and pepper, and toss to combine. Serve immediately.