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 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.
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 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
Ingredients
Lentil Salad
- 1 1/2 cups cooked brown lentils (I buy pre-steamed or canned)
- 10 oz chopped kale
- 1/2 red onion, thinly sliced
- 3 persian cucumbers, sliced
- 1 tbsp olive oil
- Juice from 1/2 lemon
- Salt and pepper
- 1/4 -1/3 cup pistachios, chopped
Roasted Veggies
- 1 head cauliflower
- 1 lb carrots, peeled
- 1/4 cup olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Mint Tahini Dressing
- 1/2 cup tahini
- 1/2 cup water
- 2 cloves garlic
- 1/4 cup mint leaves
- Juice from 1 lemon
- Pinch salt
Directions
- 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.
This was surprisingly delicious! I was worried about the dressing, which was a little different, but it was actually the perfect pairing with the spiced roasted veggies. The only thing I would do differently would be to roast the onions alongside the cauliflower and carrots.
I’m so glad you tried it! And I love the idea of roasting the onions, I actually prefer cooked onions too 🙂
This turned out fabulous. Each element was flavorful and together it was a taste sensation! I also added a bit of honey to the dressing. I just loved the mint hit. It was creamy without being dairy based. Sooo good.
I’m so happy you enjoyed it!
Lots of moving parts/ work, but it was everything I want in a dinner salad. We added a drizzle of pomegranate molasses on top and it gave a wonderful tangy compliment.
Thank you, Lindsay!