Roasted Cauliflower Lentil Salad


Last Updated on May 23, 2022

This warm roasted cauliflower lentil salad is a delicious hearty salad packed with plant-based protein and fiber. It’s packed with so much delicious flavor and topped with a creamy mint tahini dressing.

roasted veggie salad

Roasted Cauliflower Lentil Salad

Hearty kale salads are my go-to meal prep for the week because they’re packed with so many nutrient-dense foods. The lentils add delicious plant-based protein, while the roasted veggies add a boost of fiber.

This salad it truly so flavorful, and is perfect for a large crowd or as a meal prep for work week lunches.

lentil salad

No salad is complete without a delicious dressing, and the mint tahini dressing brings all of the flavors together in this recipe. The combination of mint, tahini, warm spices and crunchy pistachios is one of my favorite flavor profiles.

You can serve this salad alone as lunch or dinner, or top it with your favorite crumbled cheese like feta or goat’s cheese.

roasted veggie lentil salad

Roasted Cauliflower and Carrots

The roasted vegetables add all of the flavor to this salad. They’re tossed in a simple spice mixture, similar to that of my moroccan spiced cauliflower and chickpeas.

To make the spice blend combine paprika, cumin, turmeric, cinnamon, smoked paprika, salt and pepper. It’s the perfect spice rub for vegetables, fish and even chicken.

You can serve the veggies over a salad, in a grain bowl, or even as a side dish with your favorite protein.

How to build your kale salad

This roasted veggie lentil salad has all the right flavors and textures, making it delicious but also satisfying.

Here’s what you’ll need:

  • Kale- I love using tuscan kale for this salad
  • Roasted vegetables
  • Fresh cucumbers and red onion
  • Brown lentils- my favorite hack for adding lentils to a salad is to use canned or pre-steamed lentils to save some time. If you’re not a huge fan of lentils, you can swap them or canned chickpeas
  • Pistachios, for an added crunch
  • Mint tahini dressing- for some fresh flavor and added fat

This plant-based salad is bursting with flavor, and truly tastes like one you would spend $25 on at a restaurant. You guys are going to love it!

Other plant-based recipes you’ll love:

Vegan Zucchini Rollatini

Lentil Burgers

Spicy Roasted Red Pepper Pasta

Falafel Veggie Burgers

Roasted Cauliflower Lentil Salad

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Course: Salads


Prep time


Cooking time


Total time






  • Lentil Salad
  • 1 1/2 cups 1 1/2 cooked brown lentils (I buy pre-steamed or canned)

  • 10 oz 10 chopped kale

  • 1/2 1/2 red onion, thinly sliced

  • 3 3 persian cucumbers, sliced

  • 1 tbsp 1 olive oil

  • Juice from 1/2 lemon

  • Salt and pepper

  • 1/4 1/4 -1/3 cup pistachios, chopped

  • Roasted Veggies
  • 1 head 1 cauliflower

  • 1 lb 1 carrots, peeled

  • 1/4 cup 1/4 olive oil

  • 1 tsp 1 paprika

  • 1 tsp 1 cumin

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 turmeric

  • 1/2 tsp 1/2 cinnamon

  • 1/4 tsp 1/4 black pepper

  • 1/4 tsp 1/4 smoked paprika

  • Mint Tahini Dressing
  • 1/2 cup 1/2 tahini

  • 1/2 cup 1/2 water

  • 2 cloves 2 garlic

  • 1/4 cup 1/4 mint leaves

  • Juice from 1 lemon

  • Pinch salt


  • Preheat the oven to 400 F
  • Slice the cauliflower into florets and chop the carrots into 2 inch pieces. Layer them on a large parchment lined sheet pan
  • Combine the roasted veggie spices together in a bowl. Drizzle the olive oil over the vegetables, then coat them in the spice mixture. Toss together to make sure the veggies are evenly coated
  • Roast the vegetables for about 45 minutes to an hour, flipping half way. Timing will depend on the size of the cauliflower and the strength of your oven.
  • While the vegetables roast, prepare the mint tahini sauce by blending all of the ingredients in a blender until smooth. Start with 1/3 cup of the water, then gradually add more as needed to make a creamy sauce
  • Once the veggies are roasted, add the kale to a large bowl and massage with the tbsp of olive oil, lemon juice and a pinch of salt and pepper
  • Add the roasted veggies on top along with the cooked lentils, cucumbers, onions and pistachios. Pour the mint tahini dressing over and toss to combine.
  • Leftovers will stay fresh in the fridge for 3-4 days if the salad is already dressed.
  • The roasted veggies will last for 5-6 days, so they can be added to the salad with the tahini dressing when ready to serve throughout the week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Sounds delicious
    Just wondering if I should let the roasted vegetables cool before mixing into salad. Do you serve cold or room temperature?

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