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Lentil Salad with Warm Vegetables

Lentil Salad with Warm Vegetables

This Lentil Salad with Warm Roasted Veggies is bursting with fresh herbs, hearty French lentils, and vibrant flavors. It is perfect as a healthy side dish or even as a main course! The creamy Green Goddess dressing adds so much flavor and makes meal-prepping this recipe even easier!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 486 kcal per serving

Ingredients

  • 1 large head - cauliflower
  • 2 - carrots
  • 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 onions
  • ¼ cup - parsley
  • 1 ½ cups - lentils
  • 1 tbsp - olive oil
  • ½ 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 ½ tablespoons - red wine vinegar
  • ½ cup - extra virgin olive oil
  • ½ cup - mayonnaise
  • Salt and pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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

Energy: 486 kcal | Total Fat: 35 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 12 mg | Total Carbs: 36 g | Fiber: 12 g | Sugars: 11 g | Proteins: 12 g | Sodium: 1,469 mg | Polyunsaturated: 21 g | Monounsaturated: 34 g

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