Lentil Salad with Balsamic Mushrooms & Cauliflower

Lentil Salad with Balsamic Mushrooms & Cauliflower

This is a favorite fall dish that is packed with nutrients and flavor. The lentils and cauliflower in this dish provide a great source of fiber and protein while the mushrooms add a healthy dose of micronutrients and antioxidants.

Incorporating more meatless meals into your weekly rotation is a great way to optimize health. Plant-based foods contain fiber, vitamins, minerals and antioxidants, all of which work within your body to prevent chronic disease and support both physical and mental health.

A great goal is to aim for one meatless meal per week. We love the concept of ‘Meatless Mondays’ because it’s always a good idea to start your week off right by getting in a ton of nutrients from plant-based foods.

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Lentil Salad with Balsamic Mushrooms & Cauliflower

Lentil Salad with Balsamic Mushrooms & Cauliflower

This is a favorite fall dish that is packed with nutrients and flavor. The lentils and cauliflower in this dish provide a great source of fiber and protein while the mushrooms add a healthy dose of micronutrients and antioxidants.

Incorporating more meatless meals into your weekly rotation is a great way to optimize health. Plant-based foods contain fiber, vitamins, minerals and antioxidants, all of which work within your body to prevent chronic disease and support both physical and mental health.

A great goal is to aim for one meatless meal per week. We love the concept of ‘Meatless Mondays’ because it’s always a good idea to start your week off right by getting in a ton of nutrients from plant-based foods.

Nutritional Highlights

  • The lentils and cauliflower in this dish provide a great source of fiber and protein.
  • Mushrooms take on the flavor of any dish while adding micronutrients and antioxidants.

 

  • Author: Pam Fullenweider
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: Mediterranean

Ingredients

Scale
  • 1/2 large head cauliflower, cut into florets
  • salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 1 pound mushrooms, assorted varieties, cut to a similar size as the cauliflower
  • 1 package Trader Joe’s pre-cooked lentils
  • 4 cups arugula
  • 1/4 cup toasted pine nuts, for garnish
  • chopped fresh parsley, for garnish
  • 1/4 cup shaved parmesan, for garnish

Balsamic Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 400F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss cauliflower florets with 1 tablespoon olive oil. Sprinkle with salt and pepper. Transfer to a prepared baking sheet and roast for 20 minutes, stirring halfway through.
  3. In the same mixing bowl, toss mushrooms with remaining 1 tablespoon olive oil, add to cauliflower on the sheet pan, and stir. Continue roasting 10 more minutes, or until tender.
  4. Add the dressing ingredients to a small bowl and whisk to combine.Β 
  5. Warm the cooked lentils in the microwave according to package instructions. Mix with the roasted mushrooms and cauliflower. Toss with balsamic dressing.
  6. To serve, place arugula in serving dish, top with warm lentils and roasted vegetables. Garnish with pine nuts, parsley, and parmesan. Enjoy!

Keywords: Fully Mediterranean, Mediterranean diet, salad recipes, balsamic dressing recipes

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