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.

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.

Lentil Salad with Balsamic Mushrooms & Cauliflower

This is a favorite fall dish that is packed with nutrients and flavor.

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Course Salads

Servings 4

Cuisine Mediterranean, Mediterranean Diet

Ingredients

 

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• 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

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Instructions

 

• Preheat oven to 400°F and line a large baking sheet with parchment paper.
• 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.
• 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.
• Add the dressing ingredients to a small bowl and whisk to combine. 
• Warm the cooked lentils in the microwave according to package instructions. Mix with the roasted mushrooms and cauliflower. Toss with balsamic dressing.
• To serve, place arugula in serving dish, top with warm lentils and roasted vegetables. Garnish with pine nuts, parsley, and parmesan. Enjoy!

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