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Lentil Salad with Balsamic Mushrooms & Cauliflower
This is a favorite fall dish that is packed with nutrients and flavor.
Course Salads
Servings 4
Cuisine Mediterranean, Mediterranean Diet


  • 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


  • 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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