If you can stand to use your oven in the summer, this salad’s a keeper.
This salad recipe adapted from Foolproof Living is one of those I was staring at on Pinterest for a long time. Maybe even years! I finally mustered up the courage to try it; it’s both simple and impressively good. Great for a potluck or your own dinner, don’t underestimate the heartiness of this salad. It’s perfect for warmer weather when you want something light that will still keep you full.
Ingredients:
2 c uncooked green lentils
1 cauliflower, chopped into florets
1 red onion, sliced thinly
4 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 to 1/2 tsp ground cayenne pepper, depending on spice tolerance
1 1/2 c almonds (can be sliced)
6 c mixed greens of choice
Dressing:
6 tbsp tahini
3 tbsp maple syrup
juice of 1 lemon
4 tbsp water or more, depending on desired thickness
Preheat the oven 425 F. Place a sheet of parchment paper on a baking sheet. Rinse and place lentils in a small pot and add 2 cups of water. Bring to a boil, then simmer for 20-25 minutes. Drain (if needed) and set aside to cool. Place the chopped cauliflower and red onion in a large bowl. Whisk the oil and spices together, then pour over the vegetables. Stir with your hands, and distribute evenly on the baking sheet. Roast for 25-30 minutes. Reduce the heat to 350 F and remove the cauliflower and put back in the bowl. Spread almonds on the baking sheet to toast for 10 minutes, tossing gently halfway through. Take out and let cool.
Make the tahini dressing by whisking all the ingredients in a bowl. You can also use a small jar if you won’t be serving at once. To assemble, place greens in a serving bowl or on individual plate. Add the vegetables, lentils, nuts, and drizzle with the dressing. If serving immediately, make sure the dressing is evenly distributed. Serves 6.
Tips:
- For greens, I prefer a mix of arugula + spinach or even just arugula.
- In the photo above, I used sliced green lettuce and hazelnuts instead of almonds, and left a dollop of dressing in the middle just to show the ingredients on their own.
- The original recipe serves raw red onions, but I roasted mine with the cauliflower because I can’t eat onions raw.
- You will have to add more water if you want thinner dressing like Foolproof Living has in her photo.
- Since I divide this into individual dinner servings, I immediately combine the vegetables, lentils, and nuts, put them on top of my plate of greens, and then mix after adding the dressing.
- The original recipe has chopped Medjool dates, but I found the salad too sweet with them in because of the maple syrup already in the dressing.
Enjoy!
For some other salad recipe ideas:
