Name: Lentil Salad with Warm Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 large head cauliflower; 2 carrots; 1 tbsp extra-virgin olive oil; 1 tbsp maple syrup; 0.5 tsp salt; 0.5 tsp cumin; 0.5 tsp paprika; 0.5 tsp onion powder; 1 bunch green onions; 0.25 cup parsley; 1.5 cups lentils; 1 tbsp olive oil; 0.5 tsp flaky sea salt; pine nuts; 1 cup parsley; 1 cup spinach leaves; 2 tablespoons chives; 2 tablespoons tarragon leaves; 3 cloves garlic; 3 tablespoons lemon juice; 1.5 tablespoons red wine vinegar; 0.5 cup extra virgin olive oil; 0.5 cup mayonnaise; Salt and pepper

From the Cook

1/8

Lentil Salad with Warm Vegetables

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Ingredients

Warning0 allergens identified

Lentil Salad with Warm Vegetables

1 large head cauliflowercut into bite-sized pieces

2 carrotsthinly sliced

1 tbsp extra-virgin olive oil

1 tbsp maple syrup

½ tsp salt

½ tsp cumin

½ tsp paprika

½ tsp onion powder

1 bunch green onionssliced thin

¼ cup parsleychopped

1 ½ cups lentilscooked

1 tbsp olive oil

½ tsp flaky sea salt

pine nutsOptional

Green Goddess Dressing

1 cup parsleystems removed

1 cup spinach leavespacked

2 tablespoons chivesroughly chopped

2 tablespoons tarragon leaves

3 cloves garlic

3 tablespoons lemon juice

1 ½ tablespoons red wine vinegar

½ cup extra virgin olive oil

½ cup mayonnaisevegan as desired

Salt and pepperto taste

Instructions

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Instructions

Start by roasting the veggies: preheat the oven to 400 degrees F. Place the cauliflower and carrots on a large baking sheet and toss together with 1 tablespoon of olive oil, maple syrup, salt, cumin, paprika, and onion powder. Spread in an even layer and roast in the oven for 30 minutes, tossing halfway.

Meanwhile, making the dressing: In a blender or food processor, combine the dressing ingredients minus the mayo. Blend for 2 minutes until smooth and creamy. Add in the mayo and blend for another 20-30 seconds. Set aside.

Assemble the salad: once the veggies are done, combine them in a large bowl with the cooked lentils, green onions, parsley, 1 tablespoon of olive oil, and flaky sea salt. Toss to combine.

Serve: spread a few tablespoons of the green goddess dressing on a large plate. Top with the lentil salad and garnish with olive oil + salt and pepper to taste as well as the optional pinenuts. ENJOY!

Notes

I find that green or brown lentils work best in this recipe. Red lentils will end up too mushy so I don’t recommend.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Cook Lentils Al Dente 🍲
Cook French lentils just until tender but still holding their shape (about 20-25 minutes), as overcooking will make them mushy and ruin the salad's texture.
Dress While Warm 🌡️
Toss the warm lentils and roasted vegetables with the vinaigrette immediately after cooking so they absorb the flavors more effectively than when cold.
Make Green Goddess Ahead ⏰
Prepare the mayonnaise-based herb dressing 2-3 hours in advance to allow the tarragon, chives, and parsley flavors to develop and meld together beautifully.
Toast Pine Nuts Properly 🔥
Lightly toast pine nuts in a dry skillet for 2-3 minutes until golden and fragrant before adding to the salad to intensify their buttery flavor and prevent rancidity.
Roast Vegetables Separately 🥕
Roast carrots and cauliflower at high heat (425°F) on separate trays to ensure even caramelization, as they have different cooking times and density levels.