Description
This Warm Lentil Salad with Cauliflower is a hearty and flavorful dish that makes a perfect side or light meal. Caramelized onions, roasted cauliflower, and tender lentils are tossed in a zesty lemon dressing for a satisfying and nutritious salad.
Ingredients
Units
Scale
For the Salad:
- 3 yellow onions, sliced
- 1 cup brown lentils
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1/4 teaspoon salt, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Dressing:
- zest of 1 lemon
- 2 lemons, juiced
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven: Preheat the oven to 425°F for roasting the cauliflower.
- Caramelize the onions: Cook sliced onions in olive oil over medium-low heat until caramelized, about 30-40 minutes. Set aside.
- Prepare the cauliflower: Toss cauliflower florets with olive oil, garlic powder, smoked paprika, and salt in a mixing bowl.
- Roast the cauliflower: Roast seasoned cauliflower in the oven for 30 minutes at 425°F.
- Cook the lentils: Cook lentils according to package directions.
- Make the dressing: Whisk together lemon zest, lemon juice, cumin, salt, pepper, parsley, and olive oil.
- Combine ingredients: Mix caramelized onions, roasted cauliflower, cooked lentils, and dressing in a large bowl.
- Toss and garnish: Gently mix salad ingredients, garnish with parsley, and lemon wedge.
Notes
- Caramelizing the onions is crucial for the dish’s flavor.
- Prepare other ingredients while onions caramelize.
- Cut cauliflower into small pieces for even mixing.
- Canned lentils can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
