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Sheet Pan Warm Fall Salad



  • 1/4 cup Canola oil
  • 1/4 cup lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoons salt


  • 2 Yukon gold potatoes, large diced, peel on
  • 1 red onion, cut into 1/2 inch wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 3 cups roughly chopped black kale
  • 1 can (540ml) lentils, drained, rinsed
  • Zest of 1 lemon
  • 1 small radicchio, torn into bite sized pieces
  • 4 to 5 radishes, thinly sliced
  • 1 cup crumbled feta cheese


  1. Preheat oven to 400°F


  1. Whisk together the Canola oil, lemon juice, honey, oregano and salt. Set aside.


  1. Place a large baking sheet in the oven for five minutes.
  2. Add the potatoes, onions, olive oil, oregano and salt to a large bowl and toss to coat everything.  
  3. Remove the hot baking sheet from the oven. Add the potatoes and onions to the baking sheet. Transfer the baking sheet back into the range. Cook for 20 to 25 minutes, stirring halfway through, until the potatoes are brown, crispy, and cooked.
  4. Add the kale to the bowl where the potatoes and onions were mixed. Toss gently to coat the kale in the remaining oil in the bowl. Add the lentils.
  5. Remove the baking sheet from the oven and add the kale and lentils. Stir to combine. Return the baking sheet to the oven and cook for another six to eight minutes to wilt the kale and warm the lentils.
  6. Remove the baking sheet from the oven and stir in the radicchio and radishes. Scatter the lemon zest and feta cheese over top and pour over the dressing. Stir to combine. Serve and enjoy!

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