Roasted Cauliflower Lentil Salad Recipe
Roasted cauliflower and brown lentils tossed with olives, feta, and a simple dressing. A hearty, make-ahead salad.
Servings: 8
Calories: 306kcal
Ingredients
Cauliflower
- 1 head cauliflower cut into florets
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Lentils
- 1 ½ cups brown lentils dried
- 3 cups water
- ½ teaspoon kosher salt
Salad
- ⅓ cup slivered almonds
- ½ cup Kalamata olives
- fresh parsley
- feta cheese
Dressing
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Roast the cauliflower
- Toss cauliflower florets with olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast at 400°F (200°C) for 20–25 minutes, or until golden and crisp on the edges.
- Rinse the lentils and simmer in salted water until tender but still firm, about 20 minutes. Drain well and let cool slightly.
Make the dressing
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, basil, salt, and pepper.
Toast the almonds
- Add slivered almonds to a dry pan and toast over medium heat for about 3-5 minutes, or until golden and fragrant, stirring often.
Assemble the salad
- In a large bowl, mix the cooked lentils, roasted cauliflower, olives, chopped parsley, toasted almonds, and crumbled feta.
Taste and adjust
- Drizzle with dressing and toss to combine. Taste and add more salt, lemon juice, or herbs if needed. Serve warm, at room temperature, or chilled.
Nutrition
Calories: 306kcal | Carbohydrates: 28g | Protein: 12g | Fat: 17g | Fiber: 14g | Sugar: 2g | Calcium: 64mg | Iron: 4mg
https://www.pipercooks.com/cauliflower-lentil-salad/
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