Lentil Salad with Roasted Cauliflower and Mushrooms
Ingredients
The salad
-
¾
cup
brown lentils
-
1 ½
cups
reduced-sodium chicken broth or vegetable broth
-
16
ounces
mixed mushrooms
-
½
large head
cauliflower
-
1
tablespoon
extra-virgin olive oil
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
8
ounces
arugula
-
½
cup
chopped toasted walnuts
-
to taste
chopped fresh parsley
The dressing
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
red wine vinegar
-
2
teaspoons
Dijon mustard
-
a pinch
kosher salt
Instructions
- Preheat the oven to 400°F and prepare baking sheets.
- Cook the lentils in boiling broth until tender, about 20 to 25 minutes.
- Whisk together the dressing ingredients and set aside.
- Roast the mushrooms and cauliflower on separate baking sheets until tender and caramelized, about 20 to 30 minutes.
- Combine arugula, lentils, and roasted vegetables in a serving bowl, then top with walnuts and parsley.
- Drizzle with the dressing and serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
459
Total fat
28g
Total carbohydrates
39g
Total protein
18g
Sodium
20mg
Cholesterol
0mg
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