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Cauliflower Lentil Salad


Cauliflower Lentil Salad

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I am all about salad bowls, and this one is my go-to for a busy workday. The lentils, cauliflower, and salad dressing can all be made ahead of time, and I keep all the other ingredients together in a bowl so that come noon I have an amazing, homemade lunch in no time. The flavors -- crunchy pine nuts, sweet cranberries, salty capers, creamy dressing, and spicy mustard -- work perfectly together and are super satisfying.     
Servings: 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


The Lentils

  • 1 cup French green lentils, (uncooked, rinsed)
  • 1 1/2 cups water
  • 3 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • Freshly ground black pepper

The Cauliflower

  • 1 small cauliflower, (florets)
  • 1 cup arugula
  • 1 cup kale, (thinly sliced)
  • 2 carrots, (grated)
  • Extra virgin olive oil, (for drizzling)
  • Lemon wedges, (for squeezing & serving)
  • 1/4 cup pine nuts, (roasted)
  • 1/4 cup cranberries
  • 1/4 cup olives, (chopped)
  • 1 tablespoon capers, (no brine)
  • Microgreens, (optional)
  • Sea salt & freshly ground pepper

The Dressing

  • 1/4 cup tahini
  • 1 clove garlic, (minced)
  • 3 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon agave
  • 1/4 teaspoon salt
  • Water, (if needed for consistency)


  • In a small saucepan, combine lentils and water and bring to a boil. 
  • Cover, reduce heat, and simmer, stirring occasionally until tender but not mushy (about 20 minutes). 
  • Drain excess water, let cool, then transfer to a medium bowl. 
  • Stir in lemon juice, olive oil, salt, mustard, and pepper, and set aside. (Lentils can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days, just make sure to bring them to room temperature before serving.)
  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. 
  • Toss cauliflower with olive oil, salt, and pepper, then roast until browned around the edges (about 20-25 minutes).
  • In a small bowl, whisk together all dressing ingredients (tahini, garlic, lemon juice, olive oil, agave, sea salt), then add water 1 tablespoon at a time to create a drizzle-able consistency (if needed). 
  • In a medium bowl, toss arugula, kale, carrots, and roasted cauliflower with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. 
  • Spread onto a platter and drizzle ⅓ tahini sauce on top. 
  • Sprinkle ½ cup of lentils, pine nuts, cranberries, capers, and olives, then top with microgreens (if using). 
  • Season to taste and serve immediately.