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 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!

Roasted Cauliflower Lentil Salad

0 from 0 votes

Course: Salads

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

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.