Cauliflower Lentil Salad


Cauliflower Lentil Salad
I am all about salad bowls, and this one is my go-to for a busy work day. 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Allergens: Tree Nuts
- Servings: 5
Ingredients
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)
Instructions
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In small saucepan, combine lentils and water and bring to boil.
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Cover, reduce heat, and simmer, stirring occasionally until tender but not mushy (about 20 minutes).
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Drain excess water, let cool, then transfer to medium bowl.
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Stir in lemon juice, olive oil, salt, mustard, and pepper, and set aside. (Lentils can be made ahead of time and stored in airtight container in refrigerator for up to 3 days, just make sure to bring to room temperature before serving.)
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Preheat oven to 425 degrees F and line large baking sheet with parchment paper.
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Toss cauliflower with olive oil, salt, and pepper, then roast until browned around edges (about 20-25 minutes).
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In small bowl, whisk together all dressing ingredients (tahini, garlic, lemon juice, olive oil, agave, sea salt), then add water 1 tablespoon at time to create drizzle-able consistency (if needed).
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In medium bowl, toss arugula, kale, carrots, and roasted cauliflower with drizzle of olive oil, squeeze of lemon, and pinch of salt.
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Spread onto platter and drizzle ⅓ tahini sauce on top.
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Sprinkle ½ cup of lentils, pine nuts, cranberries, capers, and olives, then top with microgreens (if using).
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Season to taste and serve immediately.