CategoryDifficultyBeginner
Roasted Vegetable and Lentil Salad
Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 large carrot, chopped
 1 medium fennel bulb, cut into 1-inch pieces, plus fronds for garnish (optional)
 1 small red onion, halved and chopped
 2 cups cauliflower florets
 ¼ cup olive oil, divided
 1 cup packed chopped kale
 1 tbsp fresh lemon juice
 1 tbsp maple syrup
 15 oz drained and rinsed brown lentils
 8 oz dairy-free mozzarella
 ½ cup chopped, roasted unsalted cashews
1

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.

2

Stir kale into vegetable mixture; roast 10 minutes or until vegetables are golden brown and tender, stirring once. Makes about 5 1/2 cups.

3

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.

4

Serve salad sprinkled with mozzarella and cashews garnished with fronds, if desired..

Ingredients

 1 large carrot, chopped
 1 medium fennel bulb, cut into 1-inch pieces, plus fronds for garnish (optional)
 1 small red onion, halved and chopped
 2 cups cauliflower florets
 ¼ cup olive oil, divided
 1 cup packed chopped kale
 1 tbsp fresh lemon juice
 1 tbsp maple syrup
 15 oz drained and rinsed brown lentils
 8 oz dairy-free mozzarella
 ½ cup chopped, roasted unsalted cashews

Directions

1

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.

2

Stir kale into vegetable mixture; roast 10 minutes or until vegetables are golden brown and tender, stirring once. Makes about 5 1/2 cups.

3

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.

4

Serve salad sprinkled with mozzarella and cashews garnished with fronds, if desired..

Notes

Roasted Vegetable and Lentil Salad