Roasted Cauliflower and Lentil Salad
Simple ingredients combine for ultimate flavor in this vegetarian salad that can be enjoyed warm or cold! Enjoy a zippy lemon dressing, fresh herbs, and earthy lentils tossed with roasted vegetables.
Servings 5 1-cup servings
Calories 386kcal
Ingredients
Salad
- 1 large head cauliflower cut into florets, about 5 to 6 cups
- ½ red onion sliced into ½-inch thick pieces
- 1 tablespoon extra virgin olive oil
- 1 cup cooked French green lentils can substitute regular green or brown lentils
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ¼ cup toasted pine nuts
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice from 1 large lemon
- 1 tablespoon capers drained and roughly chopped
- 1 tablespoon tahini can sub Dijon mustard
- 2 teaspoons honey can sub maple syrup
- ¼ teaspoon salt
Instructions
- If you haven't done so already, prepare lentils according to package instructions. Reserve 1 cup for the salad.
- Preheat oven to 400 degrees F. On a large baking sheet, toss cauliflower florets and red onion slices in olive oil. Season with salt and pepper. Bake for 20 to 30 minutes, turning halfway through, until cauliflower is tender and browned to your liking.
- In the meantime, chop the herbs. If you need to toast the pine nuts, arrange them in a single layer in a skillet over medium heat. Cook for a few minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat.
- Make the dressing by whisking together olive oil, lemon juice, capers, tahini, honey, and salt.
- Combine the roasted cauliflower and onion, lentils, parsley, mint, and pine nuts in a large mixing bowl. Whisk the dressing continuously as you pour it over the salad ingredients. Stir until everything is coated.
- Enjoy the salad warm or after chilling in the fridge for an hour!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.
- It's easy to double the recipe for larger crowds or families or when making for meal prep. Use two baking sheets to cook double the vegetables.
- Possible additions include shredded chicken, bacon, feta cheese, or goat cheese.
Nutrition
Serving: 1cup | Calories: 386kcal | Carbohydrates: 38g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 216mg | Potassium: 597mg | Fiber: 16g | Sugar: 7g | Vitamin A: 117IU | Vitamin C: 90mg | Calcium: 74mg | Iron: 4mg