Preheat oven to 425°; line rimmed baking pan with nonstick foil. In large bowl, toss carrot, fennel, onion, cauliflower, 2 tablespoons oil, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper; spread on prepared pan and roast 20 minutes, stirring once.
Stir kale into vegetable mixture; roast 10 minutes or until vegetables are golden brown and tender, stirring once. Makes about 5 1/2 cups.
In same large bowl, whisk lemon juice, syrup, 1/4 teaspoon each kosher salt and fresh cracked black pepper, and remaining 2 tablespoons oil; fold in lentils and vegetable mixture. Makes about 7 cups.
Serve salad sprinkled with mozzarella and cashews garnished with fronds, if desired..
Ingredients
Directions
Preheat oven to 425°; line rimmed baking pan with nonstick foil. In large bowl, toss carrot, fennel, onion, cauliflower, 2 tablespoons oil, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper; spread on prepared pan and roast 20 minutes, stirring once.
Stir kale into vegetable mixture; roast 10 minutes or until vegetables are golden brown and tender, stirring once. Makes about 5 1/2 cups.
In same large bowl, whisk lemon juice, syrup, 1/4 teaspoon each kosher salt and fresh cracked black pepper, and remaining 2 tablespoons oil; fold in lentils and vegetable mixture. Makes about 7 cups.
Serve salad sprinkled with mozzarella and cashews garnished with fronds, if desired..