Roasted Cauliflower, Feta, and Lentil Salad
Trade in your traditional greens based salad for this hearty roasted cauliflower, feta, and lentil salad with a simple lemon vinaigrette.
Servings: 4 -6
Calories: 471kcal
Equipment
- 1 mixing bowl
Ingredients
For the Cauliflower:
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 dash sea salt and black pepper
For the Lentils:
- 1/2 cup dried brown lentils
- 1 cup vegetable broth
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Salad:
- 1/2 cup chopped roasted, unsalted almonds
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/3 cup crumbled feta
- 1/3 cup pomegranate seeds
Instructions
Make the Cauliflower
- Preheat the oven to 400 degrees Fahrenheit.
- Chop cauliflower into bite sized florets. Toss with olive oil and spices in a large bowl and arrange in a single layer on baking sheet. Bake for 30-35 minutes or until cauliflower is tender and browned. Set aside.
Make the Lentils
- 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 (~15 min). Drain off any broth if you have any left in the pan. Set aside.
Make the Dressing
- 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.
Assembly
- 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.
- Serve immediately or store in the fridge for up to 3 days. Tastes great packed as a salad to take to work for lunch!
Video
Notes
- Add more color to the salad by using a colorful cauliflower instead of a white one.
- For optimal browning, do not line your sheet pan with parchment or a silpat mat.
- To make this dairy-free, use a vegan feta cheese or serve without the cheese.
- To make this nut-free, leave out the almonds.
- Don't like almonds? Use chopped walnuts, pumpkin seeds, or pistachios instead.
- Don't have shallot? Use finely chopped red onion instead.
- Salad will store well in the fridge for up to 3-4 days in an airtight container.
Nutrition
Serving: 1/4 recipe | Calories: 471kcal | Carbohydrates: 33g | Protein: 16g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 362mg | Potassium: 913mg | Fiber: 14g | Sugar: 8g | Vitamin A: 630IU | Vitamin C: 81mg | Calcium: 180mg | Iron: 4mg