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Roasted Cauliflower, Feta, and Lentil Salad

Roasted Cauliflower, Feta, and Lentil Salad

  • Author: Dietitian Debbie
  • Prep Time: 15 Min
  • Cook Time: 45 Min
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Salad, Main Dish, Side Dish
  • Method: Roasted
  • Cuisine: Mediterranean-Inspired, Vegetarian, Gluten-Free

Description

Trade in your traditional greens based salad for this hearty roasted cauliflower, feta, and lentil salad with a simple lemon vinaigrette. 


Ingredients

For the Salad: 

  • 1 head cauliflower (~40 oz)
  • 2 tablespoons olive oil
  • 1/2 cup dried brown lentils
  • 1 1/4 cup vegetable broth
  • 1/2 cup chopped roasted, unsalted almonds
  • 1/4 cup chopped fresh mint
  • 1/3 cup chopped fresh parsley
  • 1/3 cup pomegranate seeds
  • 1/3 cup crumbled feta

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line baking sheet with parchment paper. 
  2. Chop cauliflower into 1-2″ florets. Toss with olive oil in a large bowl and arrange in a single layer on baking sheet. Bake for 40-50 minutes or until cauliflower is tender and browned. Set aside.
  3. While the cauliflower bakes, add lentils and broth to a small saucepan. Bring to a boil and then lower heat so that lentils come down to a simmer. Simmer until lentils are tender (~20 min). Drain off any broth if you have any left in the pan. Set aside. 
  4. Make the dressing by adding all the dressing ingredients (oil to black pepper) to a jar. Screw the lid on the jar tightly and shake to mix up the dressing. 
  5. To assemble your salad, add the cauliflower, cooked lentils, almonds, mint, parsley, pomegranate, and feta to a large bowl. Drizzle with dressing. Toss well to mix everything together. 
  6. Serve immediately or store in the fridge for up to 3 days. Tastes great packed as a salad to take to work for lunch!

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 437 kcals
  • Sugar: 7 g
  • Sodium: 524 mg
  • Fat: 32 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 7 g
  • Protein: 12.5 g
  • Cholesterol: 8 mg